Peach Bellini Cupcakes
These Peach Bellini Cupcakes are light, fluffy, and infused with the delightful flavor of peach and champagne.
Equipment
- oven
- Mixing bowl
- Cupcake pan
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour Provides the structure for the cupcakes.
- 1 ½ teaspoons baking powder Helps the cupcakes rise and become light and fluffy.
- ¼ teaspoon salt Balances sweetness and enhances flavors.
- ½ cup unsalted butter, room temperature Adds richness and tenderness to the crumb.
- 1 cup granulated sugar Sweetens and helps create a tender texture.
- 2 large eggs Bind ingredients and contribute to structure and richness.
- ½ cup champagne or sparkling wine Infuses the cupcakes with that signature Bellini fizz.
- ¼ cup whole milk Adds moisture for a soft, tender crumb.
- 1 teaspoon vanilla extract Rounds out the flavor of the cupcakes.
- ½ cup peach puree (fresh or canned peaches blended smooth) Brings in the fruity, peachy essence.
For the Peach Buttercream
- 1 cup unsalted butter, room temperature Base of the buttercream—smooth and creamy.
- 3–4 cups powdered sugar, sifted Sweetens and thickens the frosting.
- 3–4 tablespoons peach puree Flavors and lightly colors the buttercream.
- 1–2 tablespoons champagne or sparkling wine Adds a subtle sparkle and helps adjust the consistency.
- pinch salt Balances sweetness and enhances peach flavor.
For Garnish
- Fresh peach slices For a beautiful and flavorful topping.
- Candied peach or cherry (optional) Adds color and a fun touch.
- Sparkling sugar or granulated sugar Creates a shimmering, festive finish.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add eggs, champagne, milk, vanilla, and peach puree, mixing until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fill the cupcake liners about two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let the cupcakes cool.
- For the buttercream, beat the butter until creamy, then add powdered sugar, peach puree, champagne, and salt. Mix until smooth and fluffy.
- Frost the cooled cupcakes with the peach buttercream and garnish with fresh peach slices, candied fruit, and sugar.
Notes
These cupcakes are best served fresh but can be stored in an airtight container for a few days.