Description
These Peach Bellini Cupcakes are a festive fusion of a beloved cocktail and a delightful dessert. Fluffy champagne-infused cupcakes are topped with a silky peach buttercream and finished with fresh peach slices and sparkling sugar. Perfect for brunches, showers, or celebrations, these cupcakes are sure to charm guests with their elegant flavor and presentation.
Ingredients
For the Cupcakes
- 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)
For the Peach Buttercream
- 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
For Garnish
- Fresh peach slices
- Candied peach or cherry (optional)
- Sparkling sugar or granulated sugar
Instructions
-
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
-
Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
-
Cream butter and sugar until light and fluffy, about 2–3 minutes.
-
Add eggs one at a time, beating well after each addition.
-
Combine champagne, milk, vanilla, and peach puree in a separate bowl.
-
Alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
-
Fill cupcake liners 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
-
Prepare buttercream: Beat butter until smooth. Gradually add powdered sugar, then peach puree, champagne, and salt. Beat until light and fluffy.
-
Frost cooled cupcakes with buttercream using a piping bag. Garnish with peach slices and sparkling sugar.
- Prep Time: 25 minutes
- Cook Time: 18 minutes