Description
These Peach Bellini Cupcakes are a delightful, champagne-infused treat perfect for celebrations or brunch. Moist vanilla cupcakes are flavored with fresh peach puree and sparkling wine, topped with a luscious peach buttercream frosting and garnished with fresh peach slices and sparkling sugar for a festive finish.
Ingredients
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)
Peach 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
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together for 2 to 3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air to help your cupcakes rise.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain the emulsion.
- Combine wet ingredients: In a separate bowl, mix the champagne or sparkling wine, whole milk, vanilla extract, and peach puree until well combined.
- Mix batter: Alternate adding the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make cupcakes tough.
- 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. Remove from oven and let cool completely on a wire rack.
- Prepare buttercream frosting: Beat the room temperature butter until smooth and creamy. Gradually add the sifted powdered sugar, then incorporate the peach puree, champagne, and a pinch of salt. Continue beating until the frosting is light, fluffy, and spreadable.
- Decorate cupcakes: Using a piping bag fitted with your favorite tip, frost the cooled cupcakes generously with the peach buttercream. Garnish with fresh peach slices, candied peaches or cherries if desired, and sprinkle sparkling sugar or granulated sugar on top for an elegant finish.
Notes
- Use fresh peach puree for the best flavor, but canned peach puree works well in a pinch.
- Ensure all ingredients are at room temperature for smoother batter and frosting.
- You can substitute champagne with any sparkling wine or even sparkling juice for a non-alcoholic version.
- Adjust the amount of powdered sugar in the frosting to achieve your desired sweetness and consistency.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
