Peach Raspberry Heaven Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1/2 cup diced peaches (fresh or canned, drained)
1/2 cup fresh raspberries
1/4 cup white chocolate chips
Whipped cream for topping
Additional peach slices and raspberries for garnish
Raspberry sauce for drizzling (optional)
Directions:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the diced peaches and fresh raspberries.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once the cupcakes are cool, drizzle with raspberry sauce and top with whipped cream, white chocolate chips, and additional peach slices and raspberries.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 cupcakes
