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Peach Bellini Cupcakes Recipe

Peach Bellini Cupcakes Recipe
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★★★★★

5.1 from 23 reviews

These Peach Bellini Cupcakes are a delightful fusion of fruity peach flavor and sparkling champagne, creating a light and elegant treat perfect for celebrations or afternoon tea. Moist vanilla cupcakes infused with peach puree and champagne are topped with a silky peach champagne buttercream and garnished with fresh peach slices and sparkling sugar for a sparkling finish.

Ingredients

Scale

Cupcake Batter

  • 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: Preheat 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 to evenly distribute the leavening and salt throughout the flour.
  3. Cream Butter and Sugar: Using a mixer, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2–3 minutes. This step helps to incorporate air for a tender cupcake.
  4. Add Eggs: Crack the eggs in one at a time, beating well after each addition to ensure each is well incorporated and the batter remains smooth and creamy.
  5. Combine Wet Ingredients: In a separate bowl, mix together the champagne, whole milk, vanilla extract, and peach puree until well blended. This liquid mix adds moisture and flavor.
  6. Mix Batter: Gradually add the dry ingredients and the wet ingredients alternately into the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make cupcakes tough.
  7. Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
  8. Prepare Buttercream: Beat the room temperature butter until smooth. Gradually add the sifted powdered sugar, followed by the peach puree, champagne, and a pinch of salt. Continue beating until the frosting is light, fluffy, and spreadable.
  9. Decorate Cupcakes: Once the cupcakes are fully cooled, frost them generously with the peach bellini buttercream using a piping bag for an elegant finish. Garnish the tops with fresh peach slices, optional candied peach or cherries, and a sprinkle of sparkling sugar for added texture and sparkle.

Notes

  • Use fresh ripe peaches for the best flavor in the puree. If fresh peaches are not available, canned peaches packed in juice work well.
  • The champagne can be replaced with sparkling white grape juice for a non-alcoholic version.
  • Ensure butter and eggs are at room temperature to achieve a smooth batter and buttercream consistency.
  • Do not overmix the batter once liquids are added to keep cupcakes tender and light.
  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
  • The frosting can be made a day ahead and kept covered in the fridge; re-whip before using if needed.

Nutrition

Keywords: Peach Bellini Cupcakes, peach cupcakes, champagne cupcakes, bellini dessert, fruity cupcakes, summer cupcakes

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