Description
These Peach Bellini Cupcakes are light, fluffy, and infused with fresh peach purée and a splash of champagne or Prosecco. Topped with a silky peach champagne buttercream, they’re a festive and elegant treat perfect for celebrations!
Ingredients
Units
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup peach purée (blended fresh peaches)
- 1/4 cup champagne or Prosecco
- 1/4 cup milk
Peach Champagne Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons peach purée
- 2 tablespoons champagne or Prosecco
- A few drops of yellow and orange food coloring (optional)
Toppings:
- Fresh peach slices
- Edible pearls or sprinkles
- Mint leaves (optional)
Instructions
- Preheat oven: Set to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients: Whisk together flour, baking powder, and salt in a bowl.
- Prepare the batter: In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine: Alternate adding dry ingredients with peach purée, champagne, and milk, mixing until smooth.
- Bake: Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool completely.
Notes
- For an alcohol-free version, substitute champagne with sparkling white grape juice.
- Use canned peach purée if fresh peaches aren’t available.
- Store in the fridge if not serving immediately.
