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
