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Sweet Peach Bellini Cupcakes

Sweet Peach Bellini Cupcakes

These Sweet Peach Bellini Cupcakes are a delightful and easy way to capture the essence of a classic cocktail in a delicious dessert. Perfect for parties, brunches, or just a sweet treat, this recipe offers a burst of peachy, bubbly goodness that’s surprisingly simple to whip up.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Cupcakes, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, at room temperature
  • ¼ cup peach puree (from fresh or frozen peaches, blended until smooth)
  • 2 tablespoons Prosecco or other dry sparkling wine (optional, for batter)
  • 1 ½ cups powdered sugar
  • 3 tablespoons peach puree (for frosting)
  • 1 tablespoon Prosecco or other dry sparkling wine (optional, for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting consistency)
  • Fresh peach slices or small peach wedges for garnish
  • Edible glitter or gold dust Optional: for a touch of sparkle

Equipment

  • Muffin tin
  • Paper liners
  • Electric mixer
  • Wire rack
  • Piping bag
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease and flour the cups thoroughly.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  3. In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
    ½ cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
    2 large large eggs, at room temperature, 1 teaspoon vanilla extract
  5. In a small bowl or liquid measuring cup, whisk together the buttermilk, ¼ cup peach puree, and the optional 2 tablespoons of Prosecco.
    ½ cup buttermilk, at room temperature, ¼ cup peach puree, 2 tablespoons Prosecco or other dry sparkling wine
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup (1 stick) unsalted butter, softened, 1 cup granulated sugar, 2 large large eggs, at room temperature, 1 teaspoon vanilla extract, ½ cup buttermilk, at room temperature, ¼ cup peach puree, 2 tablespoons Prosecco or other dry sparkling wine
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
  10. In a medium bowl, cream together the softened butter (if using, otherwise proceed with powdered sugar) and sifted powdered sugar using an electric mixer.
    1 ½ cups powdered sugar
  11. Gradually add the 3 tablespoons of peach puree and the optional 1 tablespoon of Prosecco to the frosting. Beat until smooth and creamy.
    3 tablespoons peach puree, 1 tablespoon Prosecco or other dry sparkling wine
  12. Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
    1–2 tablespoons milk or heavy cream
  13. Once the cupcakes have completely cooled, frost them generously using a piping bag or offset spatula.
  14. Decorate each Sweet Peach Bellini Cupcake with a fresh peach slice and, if desired, a sprinkle of edible glitter or gold dust.
    Fresh peach slices or small peach wedges, Edible glitter or gold dust

Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Unfrosted cupcakes can be stored at room temperature for up to 2 days.
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