Raspberry Peach Cupcakes Recipe

In a microwave-safe bowl, combine the chips and butter. Microwave at 70% power until melted; stir until smooth. In a large mixing 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 3/4 full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks. Cool completely.

For frosting: In a small mixing bowl, beat the butter, powdered sugar, and lemon juice until smooth. Frost cupcakes. Makes 2 dozen.