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Delicious Peach Bellini Cupcakes topped with peach buttercream frosting

Peach Bellini Cupcakes

These Peach Bellini Cupcakes balance ripe peach puree with a splash of sparkling wine for a tender and festive treat topped with silky peach buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Provides structure; can use cake flour for a tender crumb.
  • 1.5 tsp baking powder
  • 0.5 tsp salt Omit if using salted butter.
  • 0.5 cups unsalted butter, softened For the batter.
  • 1 cups granulated sugar
  • 2 large eggs Use room-temperature for better emulsification.
  • 0.5 cups champagne or sparkling wine For a non-alcoholic version, substitute with sparkling juice.
  • 1 tsp vanilla extract
  • 0.25 cups milk
  • 1 cups peach puree The flavor backbone.
Frosting Ingredients
  • 0.5 cups unsalted butter, softened For frosting.
  • 4 cups powdered sugar Add more to thicken if needed.
  • 0.25 cups peach puree For frosting.
Garnish
  • Fresh peach slices For garnish.
  • Sparkling sugar For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup cupcake tin with liners.
  2. In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
  3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the champagne and vanilla extract. Alternate adding the milk and dry ingredients, starting and ending with dry ingredients. Fold in the peach puree gently.
Baking
  1. Fill the cupcake liners about 2/3 full with batter and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  2. Allow cupcakes to cool completely before frosting.
Frosting
  1. Beat the softened butter until creamy and gradually add powdered sugar. Mix in the 1/4 cup peach puree until smooth and spreadable.
Garnishing
  1. Frost the cooled cupcakes and top each with a fresh peach slice and a sprinkle of sparkling sugar.
Serving
  1. Arrange on a platter and serve at room temperature.

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days. For freezing, store unfrosted cupcakes in a single layer for up to 3 months.