Peach Bellini Cupcakes are a delightful twist on a classic cocktail, offering a taste of celebration in every bite. This easy-to-follow recipe makes it simple for anyone to bring a touch of bubbly elegance to any occasion, perfect for brunch, parties, or just because.
Key Ingredients for Peach Bellini Cupcakes:
- For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup peach puree (from fresh or canned peaches, blended until smooth)
- ½ cup Prosecco or other dry sparkling wine, at room temperature
- Melted unsalted butter for greasing cupcake liners
- For the Prosecco Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 4 tablespoons Prosecco or other dry sparkling wine
- 1 teaspoon peach extract (optional, for intensified flavor)
- Pinch of salt
- For Garnish (Optional):
- Fresh peach slices
- Edible glitter
- Small sprigs of fresh mint
How to Make Peach Bellini Cupcakes:
Whip up a batch of these incredibly moist and flavorful Peach Bellini Cupcakes in under an hour, making them the perfect fuss-free indulgence. Their light and airy texture, infused with the sweet essence of peaches and a hint of sparkling wine, is complemented by a luscious Prosecco buttercream, creating a truly satisfying dessert experience. The straightforward process ensures a delightful outcome every time.
Step-by-Step Instructions:
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the inside of each liner with melted butter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. This process incorporates air, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the peach puree and Prosecco in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows them to rise without overflowing.
- Bake the Cupcakes: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial that they are completely cool before frosting.
- Make the Prosecco Buttercream Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
- Add Powdered Sugar and Prosecco: Gradually add the sifted powdered sugar to the butter, alternating with the Prosecco, beating until smooth and well combined. If using, add the peach extract and a pinch of salt. Continue beating for another 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a touch more Prosecco; if too thin, add a bit more powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the Prosecco buttercream frosting onto each one.
- Garnish (Optional): Decorate with fresh peach slices, edible glitter, or a sprig of fresh mint for an extra touch of elegance.
Why You’ll Love This Peach Bellini Cupcakes:
You’ll adore these Peach Bellini Cupcakes for their incredibly moist and tender crumb, infused with the sweet, refreshing taste of ripe peaches and a delicate whisper of Prosecco. The sunshine-yellow hue and ethereal citrus notes create a delightful sensory experience, reminiscent of a sophisticated brunch cocktail. Making these at home is significantly more budget-friendly than purchasing expensive bakery treats, allowing you to enjoy a taste of luxury without breaking the bank for your next gathering. Unlike standard vanilla cupcakes, the unique combination of peachy sweetness and effervescent Prosecco in both the cake and the frosting makes them truly stand out, offering a burst of flavor that’s both familiar and delightfully surprising.
Imagine the delighted smiles when you present these beautiful creations, perfect for making any occasion feel special, from birthdays to bridal showers. Forget those bland store-bought alternatives; these homemade Peach Bellini Cupcakes are a guaranteed crowd-pleaser that will have everyone asking for the recipe. So, gather your ingredients and get ready to bake up a little bit of sunshine – you won’t regret it!
Storing and Reheating Tips:
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in the refrigerator in an airtight container for up to 3-4 days. This will help the frosting maintain its shape.
- Reheating: There is generally no need to reheat the cupcakes. However, if you prefer your frosting slightly softer, you can take them out of the refrigerator for about 30-60 minutes before serving to allow them to come to room temperature.
- Freezing: Unfrosted cupcakes can be frozen. Wrap them tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag. They will keep for up to 1-2 months. Thaw overnight at room temperature. Frosted cupcakes do not freeze as well, as the frosting can become uneven in texture.
Final Thoughts:
These Peach Bellini Cupcakes are a wonderfully easy way to capture the festive spirit of a classic cocktail in a sweet, delightful treat. Give them a try for your next special occasion, and enjoy the burst of sunshine and elegance they bring!
Peach Bellini Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the inside of each liner with melted butter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. This process incorporates air, which helps create a tender crumb.0.75 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the peach puree and Prosecco in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes.2.5 cups all-purpose flour, 1 cup peach puree, 0.5 cup Prosecco or other dry sparkling wine, at room temperature
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows them to rise without overflowing.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial that they are completely cool before frosting.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar to the butter, alternating with the Prosecco, beating until smooth and well combined. If using, add the peach extract and a pinch of salt. Continue beating for another 2-3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a touch more Prosecco; if too thin, add a bit more powdered sugar.4 cups powdered sugar, sifted, 4 tablespoons Prosecco or other dry sparkling wine, 1 teaspoon peach extract, 1 pinch salt
- Once the cupcakes are completely cool, pipe or spread the Prosecco buttercream frosting onto each one.
- Decorate with fresh peach slices, edible glitter, or a sprig of fresh mint for an extra touch of elegance.Fresh peach slices, Edible glitter, Small sprigs of fresh mint