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Peach Bellini Cupcakes

Peach Bellini Cupcakes: Toast to Summer with Sweet Bites

Delightful Peach Bellini Cupcakes combine champagne-infused cake and silky peach buttercream, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour For gluten-free, use gluten-free flour.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Salt Kosher or table salt works.
  • 1/2 cup Unsalted Butter Softened to room temperature.
  • 1 cup Granulated Sugar Coconut sugar can be used for a healthier option.
  • 2 large Eggs Room temperature eggs mix better.
  • 1/2 cup Champagne Use sparkling white grape juice for non-alcoholic.
  • 1/2 cup Milk Substitute with almond or oat milk for dairy-free.
  • 1 tsp Vanilla Extract Opt for pure extract.
  • 1/2 cup Peach Puree Canned peaches in juice work well if fresh are unavailable.
For the Peach Buttercream
  • 2 cups Powdered Sugar Sift before measuring.
  • 1/2 cup Butter Ensure it's creamy and soft.

Equipment

  • Cupcake pan
  • Electric mixer
  • Mixing Bowls
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with festive liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, mix champagne, milk, vanilla, and peach puree.
  6. Gradually incorporate the dry mixture into the butter mixture, alternating with the wet mixture.
  7. Spoon batter into muffin cups, filling two-thirds full and bake for 18-20 minutes.
  8. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Prepare the peach buttercream by beating softened butter, adding powdered sugar, and mixing until fluffy.
  10. Frost cooled cupcakes with buttercream and garnish with fresh peach slices and sparkling sugar.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 90mgSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure room temperature ingredients for optimal cupcake texture and avoid overmixing.

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