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Peach Bellini Cupcakes Recipe (Delightfully Refreshing!)

Peach Bellini Cupcakes

Welcome to the delightful world of Peach Bellini Cupcakes, where the sweet taste of summer meets the charm of a classic dessert. These cupcakes are not just a treat for the eyes but also a feast for the palate.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup peach puree
  • 0.5 cup sparkling wine Prosecco or Champagne
For the Peach Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.25 cup peach puree
  • 2 tbsp sparkling wine Prosecco or Champagne
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Measuring Cups and Spoons
  • Cooling rack
  • Piping bag
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peach puree until combined.
  5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sparkling wine, starting and ending with the dry ingredients. Mix until just combined.
  6. Step 6: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Step 9: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Add the peach puree, sparkling wine, and vanilla extract, and beat until light and fluffy.
  10. Step 10: Once the cupcakes are completely cool, frost them generously with the peach frosting using a piping bag or spatula.
  11. Step 11: Garnish with fresh peach slices and a drizzle of sparkling wine before serving.

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. Refrigerate for longer storage.