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Delicious Peach Bellini cupcakes topped with peach slices and sparkling frosting.

Peach Bellini Cupcakes

Delightful cupcakes that blend juicy peaches and sparkling champagne, perfect for celebrations and cozy nights in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened for cupcakes
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups champagne or sparkling wine
  • 0.25 cups peach puree
Frosting Ingredients
  • 0.5 cups unsalted butter, softened for frosting
  • 2 cups powdered sugar
  • 0.25 cups peach puree for frosting
  • to taste Fresh peach slices for garnish
  • to taste Sparkling sugar for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Baking
  1. Gradually mix in the dry ingredients, alternating with the champagne and peach puree until just combined.
  2. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
  3. Allow to cool completely.
Frosting
  1. For the frosting, beat the softened butter and gradually add the powdered sugar and peach puree until smooth and fluffy.
  2. Frost the cooled cupcakes with the peach buttercream and top each with fresh peach slices and a sprinkle of sparkling sugar.
Serving
  1. Serve and enjoy your Peach Bellini Cupcakes!

Notes

Store cupcakes in an airtight container at room temperature for about 3-4 days or refrigerate for up to a week. Unfrosted cupcakes can be frozen for up to three months.