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Peach Bellini Cupcakes Recipe

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★★★★★

4.6 from 67 reviews

Peach Bellini Cupcakes are a delightful twist on the classic cocktail, combining tender vanilla champagne-infused cupcakes with a luscious peach buttercream frosting. These cupcakes are perfect for celebrations or any occasion where a touch of elegance and fruity flavor is desired. Topped with fresh peach slices and sparkling sugar, they bring a festive and refreshing summer vibe to your dessert table.

Ingredients

Scale

Cupcakes

  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • ½ cup champagne or sparkling wine
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup peach puree (fresh or canned)

Buttercream Frosting

  • 1 cup (230 g) unsalted butter, room temperature
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 3–4 tablespoons peach puree
  • 1–2 tablespoons champagne or sparkling wine
  • Pinch of salt

Garnish

  • Fresh peach slices
  • Candied peach or cherry (optional)
  • Sparkling sugar or granulated sugar

Instructions

  1. Preheat oven. Set your oven to 350°F (175°C) and prepare a 12-cup muffin pan by lining it with cupcake liners to prevent sticking.
  2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Cream butter and sugar. Using a mixer, beat the room temperature unsalted butter and granulated sugar until the mixture turns light and fluffy, which should take about 2 to 3 minutes.
  4. Add eggs. Incorporate the eggs one at a time into the butter mixture, beating thoroughly after each addition to ensure an even texture.
  5. Combine wet ingredients. In a separate bowl, mix together the champagne or sparkling wine, whole milk, vanilla extract, and peach puree until blended.
  6. Mix batter. Gradually alternate adding the dry and wet ingredients to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined to avoid overworking the batter.
  7. Fill and bake. Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
  8. Prepare buttercream frosting. Beat the room temperature butter until smooth and creamy. Gradually add the sifted powdered sugar, then mix in the peach puree, champagne or sparkling wine, and a pinch of salt. Continue beating until the frosting is light, fluffy, and spreadable.
  9. Frost and garnish. Using a piping bag, frost the cooled cupcakes with the peach buttercream. Decorate with fresh peach slices, optional candied fruit, and a sprinkle of sparkling or granulated sugar for a festive finish.

Notes

  • Use fresh or canned peaches for the peach puree depending on availability and season for the best flavor.
  • Champagne or a sparkling wine can be substituted with prosecco or any similar bubbly beverage.
  • Make sure the cupcakes are completely cooled before frosting to prevent melting of the buttercream.
  • Sift powdered sugar to avoid any lumps in the buttercream.
  • If you prefer a stronger champagne flavor, adjust the amount in the frosting but avoid making it too runny.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach cupcakes, summer cupcakes, cocktail cupcakes, party dessert

Find it online: https://victoriablair.com/peach-bellini-cupcakes-recipe/