Go Back
–+ servings
Peach Bellini Cupcakes

Peach Bellini Cupcakes: A Sparkling Twist for Celebrations

Peach Bellini Cupcakes blend the lightness of champagne with sweet peaches, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can substitute with a gluten-free flour blend.
  • 2 teaspoons baking powder Ensure freshness for perfect rise.
  • 0.5 teaspoon salt Opt for sea salt for better flavor.
  • 0.5 cups unsalted butter Can substitute with margarine or dairy-free butter.
  • 1 cups granulated sugar Coconut sugar can also be used.
  • 2 large eggs Flax eggs can be used for a vegan option.
  • 0.5 cups champagne Use sparkling white grape juice for a non-alcoholic version.
  • 0.25 cups milk Almond or oat milk as dairy-free alternatives.
  • 1 teaspoon vanilla extract Homemade vanilla or other extracts work well.
  • 0.5 cups peach puree Canned peaches in juice can substitute if necessary.
For the Frosting
  • 2 cups powdered sugar Adjust for desired consistency.
  • 0.5 cups unsalted butter Dairy-free options available.
  • 0.25 cups peach puree Adjust based on sweetness preference.
  • 2 tablespoons champagne Omit for a non-alcoholic frosting.
  • a pinch salt Enhances overall flavor.
For the Garnish
  • to taste peach slices Fresh or candied peaches for decoration.
  • to taste sparkling sugar Regular granulated sugar can be used.

Equipment

  • muffin 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 muffin pan with cupcake liners.
  2. Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt in a bowl until combined.
  3. Cream ½ cup of unsalted butter with 1 cup of granulated sugar for 2–3 minutes until pale and fluffy.
  4. Add 2 large eggs one at a time, mixing well after each addition.
  5. In a separate bowl, combine ½ cup of champagne, ¼ cup of milk, 1 teaspoon of vanilla extract, and ½ cup of peach puree.
  6. Gradually add the dry mixture to the creamed mixture, alternating with wet ingredients, mixing until just combined.
  7. Spoon the batter into liners, filling about two-thirds full, and bake for 18–20 minutes.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  9. For frosting, beat ½ cup of butter until smooth, then add 2 cups powdered sugar, ¼ cup peach puree, 2 tablespoons champagne, and a pinch of salt; beat until fluffy.
  10. Frost cooled cupcakes with the peach buttercream and garnish with peach slices and sparkling sugar.

Nutrition

Serving: 1cupcakeCalories: 240kcalCarbohydrates: 34gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature for best results. Don't overmix the batter and allow cupcakes to cool before frosting.

Tried this recipe?

Let us know how it was!