Name: Peach Bellini Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 43 min
Cuisine: Italian-inspired
Ingredients: 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); 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; Fresh peach slices; Candied peach or cherry (optional); Sparkling sugar or granulated sugar

Ingredients

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)

1 cup (230 g) unsalted butter, room temperature (for buttercream)

3–4 cups (360–480 g) powdered sugar, sifted

3–4 tablespoons peach puree (for buttercream)

1–2 tablespoons champagne or sparkling wine (for buttercream)

Pinch of salt (for buttercream)

Fresh peach slices (for garnish)

Candied peach or cherry (optional, for garnish)

Sparkling sugar or granulated sugar (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Whisk together flour, baking powder, and salt in a bowl to combine the dry ingredients.

Step 3: In a separate large bowl, cream the butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.

Step 4: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Step 5: In another bowl, mix the champagne, milk, vanilla extract, and peach puree until combined.

Step 6: Add the dry ingredients and the wet peach mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined; avoid overmixing.

Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

Step 8: To make the buttercream, beat the butter until smooth. Gradually add powdered sugar, then stir in peach puree, champagne, and a pinch of salt. Continue to beat until the frosting is light and fluffy.

Step 9: Pipe or spread the buttercream over the cooled cupcakes. Garnish each with fresh peach slices and a sprinkle of sparkling or granulated sugar. Add candied peaches or cherries for an extra touch if desired.

Tips & Variations

For a non-alcoholic version, substitute champagne with sparkling white grape juice or soda water.

Use fresh peaches in season for the best flavor, or opt for high-quality canned peach puree when fresh isn’t available.

Try adding a splash of lemon juice to the buttercream for a subtle citrus brightness.

If you prefer, swap vanilla extract for almond extract for a different flavor profile.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Allow refrigerated cupcakes to come to room temperature before serving. Leftover frosting can be stored in the refrigerator for up to a week; rewhip before using. These cupcakes can also be frozen without frosting for up to 3 months; thaw thoroughly before frosting.

FAQs

Can I make these cupcakes without champagne?

Yes, you can substitute champagne with sparkling white grape juice or soda water to keep the bubbles and flavor without alcohol.

How do I prevent the cupcakes from drying out?

Do not overbake the cupcakes; check doneness with a toothpick and remove them promptly once clean. Store cupcakes in an airtight container to retain moisture.