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Peach Bellini Cupcakes

Peach Bellini Cupcakes: Celebrate with a Fruity Twist

Peach Bellini Cupcakes are a delightful remake of the beloved cocktail, perfect for celebrating any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour for gluten-free, use a 1:1 gluten-free blend
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 0.5 teaspoon salt use fine sea salt for even distribution
  • 0.5 cups unsalted butter can be substituted with vegan butter
  • 1 cups granulated sugar coconut sugar can be used for a lower glycemic index
  • 2 large eggs for egg-free, replace with flax eggs
  • 0.5 cups champagne can be replaced with sparkling white grape juice
  • 0.25 cups milk can be substituted with almond or oat milk
  • 1 teaspoon vanilla extract opt for pure vanilla extract
  • 0.5 cups peach puree use ripe, fresh peaches or canned peaches in juice
For the Buttercream Frosting
  • 2-3 cups powdered sugar sift before measuring for smoothness
  • 1 pinch salt balances sweetness
  • 0.25 cups peach puree use more if desired for a peachy flavor

Equipment

  • 12-cup cupcake pan
  • Electric mixer
  • mixing bowls
  • Whisk
  • Spoon or ice cream scoop
  • Piping Bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with colorful liners.
  2. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar for about 2-3 minutes.
  4. Add in 2 large eggs, one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together ½ cup of champagne, ¼ cup of milk, 1 teaspoon of vanilla extract, and ½ cup of peach puree until smooth.
  6. Gradually add the dry mixture into the butter mixture, alternating with the champagne mixture.
  7. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes.
  8. Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat ½ cup of unsalted butter until creamy, then gradually add in 2-3 cups of powdered sugar and ¼ cup of peach puree.
  10. Once cool, frost each cupcake generously with the peach buttercream and top with fresh peach slices.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for better incorporation.

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