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Peach Bellini Cupcakes

Peach Bellini Cupcakes for a Sparkling Celebration Delight

Peach Bellini Cupcakes are a delightful twist on the classic cocktail, perfect for celebrations and versatile for non-alcoholic options.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.75 cups All-Purpose Flour Swap with gluten-free flour for an alternative.
  • 2 teaspoons Baking Powder Always check it’s fresh for the best rise.
  • 0.25 teaspoon Salt Sea salt lends a milder taste.
  • 0.5 cups Unsalted Butter Use vegan butter for a dairy-free option.
  • 1 cups Granulated Sugar Brown sugar can deepen the flavor profile.
  • 3 large Large Eggs Flax eggs are a great vegan substitution.
  • 0.5 cups Champagne Sparkling white grape juice makes a great non-alcoholic substitute.
  • 0.25 cups Milk Almond milk can be used for a dairy-free option.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for a more authentic taste.
  • 0.5 cups Peach Puree Canned peaches work well if fresh are out of season.
For the Frosting
  • 3 to 4 cups Powdered Sugar Adjust based on desired consistency.
  • Optional Garnishes Fresh peach slices, sparkling sugar

Equipment

  • 12-cup cupcake pan
  • Electric mixer
  • Mixing bowls
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, mix the champagne, milk, vanilla, and peach puree.
  6. Gradually combine the dry ingredients with the wet mixture.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18-20 minutes, or until a toothpick comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a mixing bowl, beat the softened butter, then gradually add powdered sugar and mix well.
  11. Add the peach puree, champagne, and salt, then beat until fluffy.
  12. Frost the cooled cupcakes with the peach buttercream.
  13. Garnish with peach slices or sparkling sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 150mgSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

To make these cupcakes non-alcoholic, simply use sparkling white grape juice in place of champagne.

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