Peach Bellini Cupcakes
These delightful Peach Bellini Cupcakes combine the classic flavors of the popular cocktail in a soft, moist cupcake. Topped with a light, fluffy champagne buttercream, they are perfect for celebrations or a sweet treat any time.
Equipment
- 1 oven
- 1 cupcake tin
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer
- 1 set measuring cups and spoons
- 1 rubber spatula
- 1 piping bag optional
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter Softened.
- 2 large eggs
- ½ cup peach puree About 2 fresh peaches.
- ¼ cup peach nectar
- ½ cup champagne or sparkling wine
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsalted butter Softened for buttercream.
- 1 ½ cups powdered sugar
- 2 tablespoons champagne or sparkling wine For buttercream.
- 1 teaspoon vanilla extract For buttercream.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the peach puree, peach nectar, champagne, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- For the champagne buttercream, beat the softened butter in a mixing bowl until creamy.
- Gradually add the powdered sugar and beat until smooth.
- Mix in the champagne and vanilla extract until well combined and fluffy. Adjust the consistency with more powdered sugar if necessary.
- Once the cupcakes are completely cooled, frost with the champagne buttercream using a piping bag or a spatula as desired.
Notes
For a more pronounced peach flavor, you can add a few pieces of finely chopped fresh peaches into the cupcake batter. These cupcakes can be stored in an airtight container at room temperature for up to 3 days. Ensure that the champagne is well chilled before using it in the frosting to achieve a light and airy texture.