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Peach Bellini Cupcakes

Peach Bellini Cupcakes: Sweet Summer Bliss in Every Bite

Experience the delightful summer flavors of these Peach Bellini Cupcakes, featuring fresh peach puree and a hint of champagne.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 2 teaspoons baking powder acts as a leavening agent
  • 0.5 teaspoon salt balances sweetness
  • 0.5 cups unsalted butter softened to room temperature
  • 1 cups sugar can be replaced with a sugar alternative
  • 2 large eggs use room temperature for best results
  • 0.5 cups champagne substitute with sparkling white grape juice for non-alcoholic version
  • 0.25 cups milk any dairy or non-dairy milk can be used
  • 1 teaspoon vanilla extract using vanilla bean paste can enhance flavor
  • 0.5 cups peach puree fresh or canned peaches pureed smoothly
For the Peach Buttercream
  • 0.5 cups unsalted butter softened for easy mixing
  • 2 cups powdered sugar sift for smoother texture
  • 0.25 cups peach puree fresh or canned peaches based on availability
  • 2 tablespoons champagne can be swapped for sparkling juice
  • 1 pinch salt balances sweetness in buttercream

Equipment

  • Oven
  • Cupcake pan
  • mixing bowls
  • Whisk
  • electric mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing thoroughly after each addition.
  5. Whisk together champagne, milk, vanilla extract, and peach puree, then add to butter mixture.
  6. Slowly incorporate dry ingredients into wet mixture until combined.
  7. Spoon batter into cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For buttercream, beat butter until creamy, then add powdered sugar and mix.
  11. Fold in peach puree, champagne, and a pinch of salt until fluffy.
  12. Frost cooled cupcakes with peach buttercream and garnish with fresh peach slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to achieve the best results. Avoid overmixing for light and fluffy cupcakes.

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