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Peach Bellini Cupcakes Recipe (Perfect for Summer Celebrations!)

Peach Bellini Cupcakes

If you're looking for a delightful treat that perfectly captures the essence of summer, look no further than these Peach Bellini Cupcakes. Inspired by the classic Italian cocktail, these cupcakes combine the sweet, juicy flavor of peaches with the effervescence of sparkling wine. Ideal for celebrations, summer parties, or simply a delightful dessert at home, these cupcakes are sure to impress.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Italian-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup peach puree fresh or canned
  • 0.5 cup sparkling wine Prosecco or Champagne
  • 1.5 tsp baking powder
  • 0.25 tsp salt
For the Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tbsp peach puree
  • 2 tbsp sparkling wine Prosecco or Champagne
  • 1 tsp vanilla extract
For Garnish
  • Fresh peach slices
  • Sparkling wine (optional)

Equipment

  • Cupcake Pan
  • Mixing Bowls
  • Electric mixer
  • Rubber spatula
  • Piping bag
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Step 2: Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
  3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peach puree.
  4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the sparkling wine. Mix until just combined.
  5. Step 5: Fill the cupcake liners about two-thirds full with the batter.
  6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Step 7: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing until combined. Add peach puree, sparkling wine, and vanilla extract, and beat until fluffy.
  8. Step 8: Frost the cooled cupcakes generously with the peach frosting using a piping bag or spatula.
  9. Step 9: Garnish with fresh peach slices and drizzle with sparkling wine if desired. Serve and enjoy!

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.