Print

Peach Bellini Cupcakes Recipe

Peach Bellini Cupcakes Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

Peach Bellini Cupcakes combine the elegant flavors of the classic Bellini cocktail with a soft, tender cupcake base and a luscious peach buttercream frosting. Infused with champagne and fresh peach puree, these cupcakes offer a light, fruity dessert perfect for celebrations or a special treat.

Ingredients

Scale

For the 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 peaches blended smooth)

For the Peach Buttercream

  • 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

For Garnish

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

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake pan with cupcake liners to ensure even baking and easy release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to be incorporated into the wet ingredients later.
  3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar on medium-high with an electric mixer until light and fluffy, about 2–3 minutes. This creates a tender cupcake texture.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even blending.
  5. Incorporate Wet Mixture: In a separate bowl or measuring cup, combine the champagne, whole milk, vanilla extract, and peach puree, stirring gently to mix.
  6. Combine Wet and Dry: With the mixer on low, alternately add the dry ingredients and the champagne mixture to the butter mixture, starting and ending with the dry ingredients. Mix only until just combined to maintain a light batter.
  7. Fill and Bake: Using a scoop or batter dispenser, fill each cupcake liner about two-thirds full. Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the Peach Buttercream: Beat the butter in a large bowl until smooth and creamy, about 2–3 minutes. Gradually add powdered sugar, one cup at a time, starting on low speed. Mix in the peach puree, champagne, and a pinch of salt. Beat until light and fluffy, adjusting the consistency by adding more peach puree or powdered sugar as needed.
  9. Decorate: Frost the cooled cupcakes with peach buttercream. Garnish with fresh peach slices, candied peach or cherries if desired, and a sprinkle of sparkling or granulated sugar for a festive finish.

Notes

  • Use good quality champagne or sparkling wine for the best flavor infusion.
  • Peach puree can be made from fresh peaches or high-quality canned peaches blended smooth.
  • For a stronger peach flavor in the frosting, increase the peach puree up to 4 tablespoons, adjusting powdered sugar for consistency.
  • Ensure room temperature butter and eggs to achieve a smooth batter and frosting.
  • If champagne is not desired, sparkling white grape juice can be substituted for a non-alcoholic version.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach cupcakes, frostings, party cupcakes, fruity cupcakes, bellini dessert

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