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Peach Bellini Cupcakes Recipe

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★★★★★

4.8 from 78 reviews

These Peach Bellini Cupcakes blend the delightful flavors of a classic Bellini cocktail—champagne and peach puree—into a moist, fluffy cupcake topped with a luscious peach-infused buttercream. Perfect for celebrations and gatherings, these cupcakes bring a fresh, fruity elegance to any occasion.

Ingredients

Scale

Cake:

  • 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)

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

  1. Preheat oven: Set your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
  2. 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 agents and seasoning.
  3. Cream butter and sugar: Using a mixer, beat the unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color—about 2 to 3 minutes. This step helps to incorporate air which contributes to the cupcake’s light texture.
  4. Add eggs: Crack in the eggs one at a time, beating well after each addition to fully incorporate them into the batter and maintain the mixture’s emulsification.
  5. Combine wet ingredients: In a separate bowl, mix together the champagne or sparkling wine, whole milk, vanilla extract, and peach puree, blending the flavors and liquids evenly.
  6. Alternately add dry and wet ingredients: Begin by adding a portion of the dry ingredients to the butter mixture, mixing on low speed. Then add some of the wet ingredients. Continue alternating, starting and ending with the dry ingredients, mixing until just combined to avoid overworking the batter.
  7. Fill and bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
  8. Prepare buttercream frosting: Beat the unsalted butter until smooth and creamy. Gradually add sifted powdered sugar, then beat in the peach puree, champagne or sparkling wine, and a pinch of salt. Continue beating the mixture until it is light and fluffy, perfect for piping.
  9. Frost and garnish: Using a piping bag fitted with your preferred tip, frost the cooled cupcakes generously with the peach buttercream. Garnish each cupcake with fresh peach slices, a candied peach or cherry if desired, and sprinkle with sparkling or granulated sugar to add a touch of sparkle and sweetness.

Notes

  • Champagne or sparkling wine can be substituted with non-alcoholic sparkling grape juice for a kid-friendly version.
  • Ensure the butter and eggs are at room temperature for a smoother batter and better texture.
  • When adding liquids, be careful not to overmix to maintain a light crumb.
  • Peach puree can be made from fresh peaches by blending peeled peaches or you can use canned peach puree for convenience.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach cupcakes, fruit cupcakes, party desserts, champagne buttercream

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