Description

Delight in these Peach Bellini Cupcakes, a perfect blend of light, fluffy vanilla cake infused with champagne and fresh peach puree, topped with a luscious peach buttercream frosting and garnished with fresh peach slices and sparkling sugar. Ideal for brunch, parties, or any special occasion.

Ingredients

Scale

Cake

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light, creamy, and fluffy, about 2 to 3 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
Combine Wet Ingredients: In a separate bowl, mix together the champagne or sparkling wine, whole milk, vanilla extract, and peach puree until well combined.
Mix Batter: Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cupcakes dense.
Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
Prepare Buttercream Frosting: Beat the butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat. Then blend in the peach puree, champagne or sparkling wine, and a pinch of salt. Continue beating until the frosting is light and fluffy.
Frost and Garnish: Once the cupcakes are completely cooled, frost them generously using a piping bag fitted with your preferred tip. Garnish each cupcake with fresh peach slices, optional candied peach or cherry, and a sprinkle of sparkling or granulated sugar for a beautiful finishing touch.

Notes

Use fresh peach puree during peach season for the best flavor, or canned peaches mashed smoothly as an alternative.
Champagne or sparkling wine can be substituted with non-alcoholic sparkling grape juice for a kid-friendly version.
Ensure the butter and eggs are at room temperature for smoother batter consistency.
Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes tender.
Buttercream frosting can be refrigerated in an airtight container for up to 3 days; allow to soften at room temperature before frosting.
Decorate cupcakes just before serving to keep peaches fresh and vibrant.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg

Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach puree, buttercream frosting, party cupcakes, brunch dessert