Peach Bellini Cupcakes

These Peach Bellini Cupcakes are light and fluffy, infused with peach puree and champagne for a delightful treat.

Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

1 ½ cups all-purpose flour Provides the structure for the cupcakes.
1 ½ teaspoons baking powder Helps the cupcakes rise and become light and fluffy.
¼ teaspoon salt Balances sweetness and enhances flavors.
½ cup unsalted butter, room temperature Adds richness and tenderness to the crumb.
1 cup granulated sugar Sweetens and helps create a tender texture.
2 large eggs Bind ingredients and contribute to structure and richness.
½ cup champagne or sparkling wine Infuses the cupcakes with that signature Bellini fizz.
¼ cup whole milk Adds moisture for a soft, tender crumb.
1 teaspoon vanilla extract Rounds out the flavor of the cupcakes.
½ cup peach puree (fresh or canned peaches blended smooth) Brings in the fruity, peachy essence.

1 cup unsalted butter, room temperature Base of the buttercream—smooth and creamy.
3–4 cups powdered sugar, sifted Sweetens and thickens the frosting.
3–4 tablespoons peach puree Flavors and lightly colors the buttercream.
1–2 tablespoons champagne or sparkling wine Adds a subtle sparkle and helps adjust the consistency.
Pinch salt Balances sweetness and enhances peach flavor.

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and champagne, starting and ending with flour. Stir in the peach puree and vanilla extract.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
For the peach buttercream, beat the unsalted butter until creamy. Gradually add the powdered sugar, then mix in the peach puree, champagne, and a pinch of salt until smooth.
Frost the cooled cupcakes with the peach buttercream and garnish with fresh peach slices and sparkling sugar.

These cupcakes are best served fresh but can be stored in an airtight container for a few days.

Keyword cupcakes, dessert, peach, Peach Bellini Cupcakes