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6 tablespoons butter, cubed
1 package (18-1/4 ounces) white cake mix
1 cup 2% milk
1 teaspoon Spice Islands® pure vanilla extract
1 cup fresh raspberries
1/2 cup chopped peeled fresh peaches or frozen unsweetened peach slices, thawed and chopped
3 cups confectioners' sugar
2 tablespoons lemon juice
Fresh raspberries and peach pieces, optional
In a large bowl, combine the cake mix, milk, eggs, vanilla and melted chips; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in raspberries and peaches.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat the butter, confectioners' sugar and lemon juice until smooth. Frost cupcakes. Top with fruit if desired. Yield: 2 dozen.
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