Peach Bellini Cupcakes
Transport your taste buds to a summer brunch with these elegant Peach Bellini Cupcakes, a delectable twist on the classic sparkling cocktail. Featuring a moist, fluffy cupcake base infused with fresh peach puree and a splash of bubbly Prosecco, these treats are as refreshing as they are indulgent. Topped with a dreamy cream cheese frosting lightly flavored with peach and sparkling wine, they bring the perfect balance of sweetness and tang. Simple to make yet irresistibly sophisticated, these cupcakes are ideal for celebrations, bridal showers, or anytime you want a dessert that feels extra special. Garnish with a slice of peach or edible gold sprinkles to elevate their charm and enjoy the taste of sunshine in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Peach puree
- 0.25 cups Prosecco (or sparkling wine)
- 0.25 cups Whole milk
- 3 cups Powdered sugar
- 0.5 cups Cream cheese (softened)
- 0.25 cups Unsalted butter (softened, for frosting)
- 2 tablespoons Peach puree (for frosting)
- 1 tablespoons Prosecco (optional, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternately add the dry ingredients and the wet ingredients (peach puree, prosecco, and milk) to the butter mixture, beginning and ending with the dry ingredients. Start with 1/3 of the dry mix, then half of the wet, and repeat. Mix until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large mixing bowl until creamy and smooth, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, while mixing on low speed. Once combined, increase the mixer speed to medium and beat until fluffy.
Add the peach puree and prosecco (if using). Mix on low speed until fully incorporated. If the frosting is too soft, refrigerate for 10-15 minutes to firm up before piping.
Once the cupcakes have cooled completely, frost them using a piping bag fitted with your desired tip or spread the frosting with a spatula.
Optional: Garnish each cupcake with a small peach slice or edible gold sprinkles for an extra touch of elegance.
Serve and enjoy the delightful taste of Peach Bellini in cupcake form!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 49.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
