Peach Bellini Cupcakes

Who can resist a cupcake that captures the essence of a refreshing Peach Bellini? These Peach Bellini Cupcakes are not just a dessert; they’re a celebration in every bite. Imagine fluffy vanilla cupcakes infused with ripe peaches and sparkling wine, topped with a light peach frosting that dances on your palate. Trust me, these sweet treats are perfect for any festive occasion or casual get-together.

Why You’ll Love Peach Bellini Cupcakes

These cupcakes bring together two incredible delights: the classic drink and the beloved baked good. Each bite is like taking a sip from a sunny summer day. If you’ve ever had a Peach Bellini, you’ll know that burst of flavor I’m talking about. By converting this drink into a cupcake, I promise you’ll have friends asking for seconds and begging for the recipe. Plus, they’re versatile enough to suit any gathering, from birthday parties to bridal showers.

Ingredients

• 1 1/2 cups all-purpose flour (you can swap with gluten-free flour for a gluten-free version)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup peach puree (fresh or canned)
• 1/4 cup prosecco or sparkling wine (feel free to use non-alcoholic sparkling juice)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• For frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup peach puree; 1-2 tablespoons prosecco

Instructions

Preheat the oven

Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners.

Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside; we want to get our dry goods in harmony before adding the wet ingredients.

Cream the butter and sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3 minutes. Trust me, the fluffier, the better.

Incorporate the eggs and purees

Add in the eggs, peach puree, and vanilla extract one at a time, mixing well after each addition.

Blend in the dry mix and prosecco

Gradually mix in the flour mixture, alternating with the prosecco, starting and ending with the flour. Mix just until combined. We don’t want to overwork the batter.

Bake

Spoon the batter into the lined cupcake pan, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Cool

Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Prepare the frosting

While the cupcakes cool, beat together the softened butter and powdered sugar until crumbly. Gradually add the peach puree and prosecco, beating until smooth and fluffy.

Frost and enjoy

Once the cupcakes are cool, generously frost each one with the peach frosting, and if you’re feeling fancy, add a slice of peach on top.

Nutritional Information

Each cupcake is roughly 185 calories, with 8g fat, 28g carbohydrates, and 2g protein. This makes them a delightful yet indulgent treat. If you’re looking to lighten them up, consider substituting applesauce for half of the butter.

Healthier Alternatives

If you want a slightly healthier version of these Peach Bellini Cupcakes, you can use whole wheat flour instead of all-purpose. Additionally, swapping out the regular sugar for coconut sugar or a sugar alternative can help cut down on refined sugars.

Serving Suggestions

These cupcakes shine in the summertime but are perfect year-round. Serve them alongside a chilled bottle of your favorite prosecco for a delightful pairing. They’re also fantastic at brunches, parties, or just as an indulgent treat on a cozy afternoon with friends and family.

Common Mistakes

One common mistake when baking cupcakes is overmixing the batter; this can lead to dense cupcakes instead of light and fluffy ones. So remember, mix gently, and don’t underestimate the importance of letting them cool completely before frosting.

Chef’s Tips

• For added flavor, consider adding a dash of almond extract to the batter.
• Pair these cupcakes with a scoop of vanilla ice cream for an extra treat.
• If you want to impress your guests further, drizzle a simple peach glaze on top of the frosting.

FAQs

• Q1: Can I make these cupcakes ahead of time?
  A1: Absolutely; You can bake them a day in advance. Just store them in an airtight container to keep them fresh.
• Q2: How do I store leftover cupcakes?
  A2: Keep them in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
• Q3: Can I use frozen peaches?
  A3: Yes, just make sure to thaw and drain them well before pureeing. This will help maintain the right texture.

For more scrumptiously sweet inspirations, check out my Decadent Brownie Truffles or this delightful Dulce de Leche Cake Recipe. Now grab your apron and start baking these Peach Bellini Cupcakes, your taste buds will thank you!

Print