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Peach Bellini Cupcakes

Peach Bellini Cupcakes: Celebrate with a Sparkling Delight

Peach Bellini Cupcakes are a delightful twist on the classic cocktail, featuring champagne-infused batter and peach buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Ensure correct measurement for fluffy texture.
  • 1 tbsp Baking Powder A must for rising.
  • 1 tsp Salt Can be omitted for low-sodium diets.
  • 1 cup Unsalted Butter (softened) Adds richness; substitute for dairy-free options.
  • 1 cup Granulated Sugar Provides sweetness.
  • 2 large Eggs Essential binding agent; can substitute for vegan option.
  • 1 cup Champagne or Sparkling Wine Delivers moisture and flavor.
  • 1/2 cup Milk Use lactose-free alternatives if desired.
  • 2 tsp Vanilla Extract Enhances flavor.
  • 1 cup Peach Puree Infuses flavor and moisture.
For the Peach Buttercream
  • 4 cups Powdered Sugar Helps thicken the frosting.
  • 1 cup Unsalted Butter (softened) Creates a creamy texture.
  • 2 tbsp Champagne or Sparkling Wine Adds delight; can be non-alcoholic.
  • 1 pinch Salt Boosts overall flavor.
  • 1/2 cup Peach Puree Infuses frosting with fruity goodness.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Cupcake Pan
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with colorful cupcake liners.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
  3. Beat the softened unsalted butter and granulated sugar on medium-high speed for about 2-3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. In a separate bowl, combine champagne, milk, vanilla extract, and peach puree until well blended.
  6. With an electric mixer on low speed, alternately add the dry ingredients and wet mixture to the creamed butter, beginning and ending with the dry ingredients.
  7. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Buttercream Instructions
  1. Beat softened unsalted butter until smooth, then gradually add powdered sugar, mixing well.
  2. Incorporate peach puree, champagne, and a pinch of salt, beating until light and fluffy.
  3. Frost cooled cupcakes with the peach buttercream, and garnish if desired.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 40gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Frost the cupcakes on the same day you plan to serve them for best results.

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