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Perfect Peach Bellini Cupcakes

Peach Bellini Cupcakes - featured image
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These cupcakes combine the bright, fresh flavor of peach puree with the subtle fizz of sparkling wine, creating a light, moist, and elegant treat perfect for celebrations.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup fresh peach puree (about 2 ripe peaches, peeled and blended)
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) Prosecco or sparkling wine
  • ¼ cup (60 ml) whole milk, room temperature (or almond milk for dairy-free)
  • ½ cup (113 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tablespoons fresh peach puree (for frosting)
  • 1 tablespoon Prosecco or sparkling wine (optional, for frosting)
  • ½ teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Prepare the peach puree by peeling and pitting peaches, then pulse in a food processor until smooth. Strain if watery to avoid soggy cupcakes.
  3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine.
  4. In a separate bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, mixing well after each addition.
  6. Mix in peach puree and vanilla extract until smooth.
  7. Lower mixer speed and alternately add dry flour mixture in three parts with Prosecco and milk, starting and ending with flour. Mix each addition just until combined.
  8. Spoon batter into cupcake liners about two-thirds full. Tap pan gently to release air bubbles.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back when lightly pressed.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in peach puree, Prosecco (optional), vanilla extract, and salt. Beat until light and fluffy, about 3-5 minutes.
  12. Frost cupcakes using a piping bag with a star tip or spread with a knife. Garnish with a thin peach slice or edible flower petals if desired.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid dense cupcakes. Fresh peaches provide the best flavor; canned peaches can be used if drained and pureed. Prosecco can be substituted with dry white wine or club soda for non-alcoholic version. Chill frosting if too soft or add a teaspoon of milk or Prosecco if too stiff. Store cupcakes refrigerated up to 3 days or freeze up to 2 months.

Nutrition

Keywords: peach cupcakes, bellini cupcakes, sparkling wine cupcakes, elegant cupcakes, party cupcakes, peach dessert

Find it online: https://bouncybowl.com/perfect-peach-bellini-cupcakes-recipe-easy-homemade-treats-for-elegant-celebrations/