Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one by one, beating thoroughly after each addition. Stir in the vanilla extract.
Gradually combine the dry ingredients with the wet ingredients, alternating with the milk. Start and finish with the dry ingredients.
Gently fold in the diced peaches, raspberries, and white chocolate chips into the batter.
Evenly spoon the batter into the prepared cupcake liners, filling each one about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, top with whipped cream, drizzle with raspberry sauce, and garnish with extra peach slices and raspberries.
Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes
