Description
Indulge in the delightful combination of sweet peaches and tangy raspberries with these Peach Raspberry Heaven Cupcakes. Topped with a luscious cream cheese frosting, these fruity treats are perfect for any occasion!
Ingredients
Scale
Cupcake Batter:
- 1 box white cake mix
- 1 cup peach nectar or juice
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup finely chopped fresh peaches (peeled)
- ½ cup fresh raspberries (halved)
Cream Cheese Frosting:
- 1 (8-ounce) block cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh peach slices and raspberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix the batter: In a large bowl, combine the white cake mix, peach nectar, vegetable oil, and eggs. Beat with a mixer on medium speed for 2 minutes until smooth. Gently fold in the chopped peaches and raspberries.
- Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Make the frosting: In a separate bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, beating until light and creamy.
- Frost and garnish: Once the cupcakes are cooled, frost with the cream cheese frosting and garnish with fresh peach slices and raspberries if desired.
Notes
- Frozen fruit can be used if fresh is unavailable—just thaw and drain before using.
- For extra flavor, add a pinch of cinnamon to the batter or frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
