Pre-Heat oven to 350 degrees
Line cupcake pan
In mixing bowl add
1 white box cake
1 can peach nectar
3 egg whites (room temp)
1/3 cup veggie oil
Mix for 30 seconds on low scrape sides, mix on medium for 2 minutes
9 peach slices cut in half and lightly dusted with flour
Fill liners with 1/4 cup of batter and then place a half of slice of peach in the cup filled with batter
Bake 16-21 minutes
Cool 10 minutes in pan, then place in racks to cool completely
RASPBERRY BUTTERCREAM FROSTING
1 stick butter (1/2 cup), softened
1- 16oz box of powdered sugar
1/2 cup raspberries pushed through a sleeve to remove seeds
1/2 tsp salt
1/2 tsp vanilla
Cream butter and salt till smooth.
Add powered sugar and raspberry juice alternating until all blended together.Add vanilla and blend.
I topped mine with a peach gummy,but fresh fruit will work also.