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Peach Bellini Cupcakes

Peach Bellini Cupcakes That Taste Like Summer Bliss

Delight in Peach Bellini Cupcakes that capture the essence of summer with every fluffy bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 2 teaspoons baking powder acts as a leavening agent
  • 0.5 teaspoon salt balances sweetness
  • 0.5 cups unsalted butter softened for mixing
  • 1 cups granulated sugar can be replaced with sugar alternative
  • 2 large eggs eggs room temperature for better incorporation
  • 0.5 cups champagne or sparkling white grape juice for non-alcoholic option
  • 0.25 cups milk any milk or dairy alternative
  • 1 teaspoon vanilla extract or vanilla bean paste for more flavor
  • 0.5 cups peach puree use fresh or well-pureed canned peaches
For the Buttercream
  • 2 cups powdered sugar adjust for desired consistency
  • 0.5 cups additional peach puree well-pureed for smooth frosting
For Garnish (optional)
  • 1 slices fresh peach for decoration
  • sparkling sugar adds texture and sparkle

Equipment

  • 12-cup cupcake pan
  • mixing bowls
  • whisk
  • mixer
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup cupcake pan by lining it with colorful cupcake 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, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Add 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.
  6. Gradually add the wet mixture to the creamed butter and sugar, mixing until just combined.
  7. Fill each cupcake liner about ⅔ full with the batter.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To prepare the buttercream, beat ½ cup of softened unsalted butter until creamy, then gradually mix in 2 cups of powdered sugar and ½ cup of peach puree.
  11. Frost each cupcake generously with the peach buttercream.
  12. Garnish with a slice of fresh peach and a sprinkle of sparkling sugar if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Ensure your butter and eggs are at room temperature for best results. Avoid overmixing the batter to prevent dense cupcakes.

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