Raspberry Peach Cupcakes Recipe

Name: Raspberry Peach Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white chocolate chips; 6 tablespoons butter, cubed; 1 (18 1/4 ounce) package white cake mix; 1 cup milk; 3 eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberry; 1/2 cup peeled peach, chopped; 1/2 cup unsweetened frozen peach slices, thawed and chopped; Lemon frosting; 1/2 cup butter, softened; 3 cups confectioners' sugar; 2 tablespoons lemon juice; fresh raspberry (optional); peach juice (optional)

Servings: persons

1 cup white chocolate chips
6 tablespoons butter, cubed
1 (18 1/4 ounce) package white cake mix
1 cup milk
3 eggs
1 teaspoon vanilla extract
1 cup fresh raspberry
1/2 cup peeled peach, chopped
1/2 cup unsweetened frozen peach slices, thawed and chopped
Lemon frosting
1/2 cup butter, softened
3 cups confectioners' sugar
2 tablespoons lemon juice
fresh raspberry (optional)
peach juice (optional)

1
In a microwave-safe bowl, combine the chips and butter.
2
Microwave at 70% power until melted; stir until smooth.
3
In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
4
Beat on medium for 2 minutes.
5
Fold in the raspberries and peaches.
6
Fill paper lined muffin cups three-fourts full.
7
Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
8
Cool for 10 minutes before removing from pans to wire racks to cool completely.
9
For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
10
Frost cupcakes.
11
Top with fruit if desired.

1317

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup white chocolate chips, 6 tablespoons butter, cubed, 1 (18 1/4 ounce) package white cake mix, 1 cup milk, and more.

Yes, Raspberry Peach Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Peach Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions