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Peach Bellini Cupcakes

Peach Bellini Cupcakes That Bring Sparkle to Your Celebration

These Peach Bellini Cupcakes combine fluffy champagne-infused cake with smooth peach buttercream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Can swap for gluten-free flour
  • 1.5 teaspoons baking powder Check for freshness
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter Can substitute with vegan butter
  • 1 cups granulated sugar Coconut sugar can be used as alternative
  • 2 large eggs Substitute with applesauce or flaxseed for vegan option
  • 0.5 cups champagne Sparkling white grape juice can be used as non-alcoholic option
  • 0.25 cups milk Non-dairy milk can be used
  • 1 teaspoon vanilla extract Pure vanilla for best results
  • 0.5 cups peach puree Canned peaches can be used if pureed
For the Buttercream
  • 0.5 cups unsalted butter Can substitute with vegan butter
  • 2 cups powdered sugar Powdered erythritol for sugar-free option
  • 0.25 cups peach puree Adjust based on desired flavor
  • 2 tablespoons champagne Club soda can be good non-alcoholic substitution
  • pinch salt Balances sweetness

Equipment

  • Cupcake pan
  • Mixing bowls
  • 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 colorful liners.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
  3. In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. In a separate bowl, mix together the wet ingredients: champagne, milk, vanilla extract, and peach puree.
  6. Alternate adding the dry and wet ingredients to the butter mixture, mixing just until combined.
  7. Spoon the batter into the lined cupcake cups, filling each about two-thirds full. Bake for 18–20 minutes until a toothpick comes out clean.
  8. Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  9. For the buttercream, beat the butter until smooth, then gradually mix in powdered sugar and add peach puree, champagne, and salt.
  10. Frost the cooled cupcakes generously with the peach champagne buttercream and garnish with fresh peach slices and sparkling sugar.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 170mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure to use room temperature butter for easy creaming and check the freshness of ingredients before starting.

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