Description
These Peach Raspberry Heaven Cupcakes are a delightful treat that perfectly balances the sweetness of peaches with the tartness of raspberries. Moist and flavorful, these fruity cupcakes are topped with a luscious peach-infused frosting for a burst of summer in every bite.
Ingredients
Scale
Cupcake Batter:
- 1 box white cake mix (15.25 oz)
- 1 cup peach nectar or juice
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup finely chopped peaches (fresh or canned, drained)
- 1/2 cup fresh raspberries (halved)
- 1 teaspoon vanilla extract
Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2–3 tablespoons peach puree (or peach nectar)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh peach slices and raspberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Mix the batter: In a large mixing bowl, combine the cake mix, peach nectar, oil, eggs, and vanilla extract. Beat until smooth. Gently fold in chopped peaches and raspberries.
- Bake: Divide batter into cupcake liners and bake for 18-22 minutes. Let cool.
- Make the frosting: Beat butter, add powdered sugar, peach puree, vanilla, and salt. Frost the cupcakes.
- Garnish and serve: Decorate with peach slices and raspberries if desired.
Notes
- If using canned peaches, be sure to drain them well before chopping.
- For a brighter color, add a drop of pink or peach food coloring to the frosting.
- Store cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 34g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
