Print

Peach Bellini Cupcakes

Peach Bellini Cupcakes
Print Recipe

Peach Bellini Cupcakes combine the juicy sweetness of fresh peaches with the bubbly charm of prosecco-inspired flavors, resulting in light, airy, and elegant cupcakes perfect for brunches, parties, or any celebration. Featuring tender crumb cupcakes infused with peach puree and prosecco, topped with a luscious peach cream frosting, they offer a refreshing and customizable dessert experience.

Ingredients

Scale

Cupcake Batter

  • 1 cup fresh peaches, peeled and diced (plus extra for garnish)
  • 1/4 cup prosecco or sparkling wine (or sparkling white grape juice for non-alcoholic version)
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Frosting

  • 1/2 cup heavy cream or cream cheese, softened (or non-dairy alternative for vegan option)
  • 1 cup powdered sugar
  • 2 tablespoons peach puree (optional for intensified peach flavor)

Instructions

  1. Prepare the Peach Puree: Peel and dice fresh peaches, then blend into a smooth puree. This will be used in both the batter and frosting to infuse the peach flavor.
  2. Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour (or gluten-free blend), baking powder, salt until well combined to ensure an even rise and light texture.
  3. Cream Butter and Sugar: Using an electric mixer, cream the softened unsalted butter with granulated sugar until pale, fluffy, and aerated which helps create a soft cupcake crumb.
  4. Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract, peach puree, and prosecco. Mix gently and gradually to maintain prosecco’s bubbles and moistness in the batter.
  5. Combine Batter: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which could toughen cupcakes. Scoop the batter into lined cupcake tins, filling each about three-quarters full.
  6. Bake and Cool: Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting to prevent melting.
  7. Prepare the Frosting: Whip heavy cream or cream cheese with powdered sugar and optional peach puree until light, fluffy, and smooth. Pipe or spread frosting generously over cooled cupcakes.

Notes

  • Use ripe, fresh peaches for the best natural sweetness and flavor in your cupcakes.
  • Do not overmix the batter; mix until ingredients are just combined to keep cupcakes tender and light.
  • Chill your frosting bowl and utensils before whipping to achieve a fluffier texture.
  • Add prosecco slowly and gently to retain its effervescence and delicate flavor.
  • Test doneness with a toothpick a few minutes before the minimum baking time to avoid over or under baking.

Nutrition

Keywords: peach bellini cupcakes, prosecco cupcakes, peach cupcakes, sparkling wine dessert, brunch cupcakes, gluten free dessert, fruity cupcakes

Find it online: https://withnora.com/peach-bellini-cupcakes/