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Peach Bellini Cupcakes with Peach Buttercream and Sparkling Garnish Recipe

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★★★★★

4.5 from 76 reviews

These Peach Bellini Cupcakes marry the elegance of a classic Bellini cocktail with the comfort of a moist, tender cupcake. Infused with champagne and fresh peach puree, these cupcakes are topped with a luscious peach buttercream and garnished with fresh peach slices and sparkling sugar for a festive finish.

Ingredients

Scale

For the Cupcakes

  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • ½ cup champagne or sparkling wine
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup peach puree (fresh or canned peaches blended smooth)

For the Peach Buttercream

  • 1 cup (230 g) unsalted butter, room temperature
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 3–4 tablespoons peach puree
  • 1–2 tablespoons champagne or sparkling wine
  • Pinch of salt

For Garnish

  • Fresh peach slices
  • Candied peach or cherry (optional)
  • Sparkling sugar or granulated sugar

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners to ensure even baking and easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to be incorporated later.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes. This creates a tender cupcake texture.
  4. Add Eggs: Add eggs one at a time to the creamed butter and sugar, beating well after each addition. Scrape down the sides of the bowl to ensure uniform mixing.
  5. Incorporate Liquids: In a small bowl, combine the champagne, milk, vanilla extract, and peach puree. Stir gently to blend.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry mixture and the champagne-peach mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to maintain lightness.
  7. Fill and Bake: Use an ice cream scoop to fill each cupcake liner about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Make the Peach Buttercream: Beat the butter in a large bowl until creamy. Gradually add sifted powdered sugar, 1 cup at a time, beating on low then increasing speed until smooth. Mix in peach puree, champagne, and a pinch of salt, beating until light and fluffy. Adjust consistency by adding more peach puree or powdered sugar as needed.
  9. Frost and Decorate: Once cupcakes are fully cooled, pipe generous swirls of buttercream onto each. Garnish with fresh peach slices, optional candied peach or cherry, and a sprinkle of sparkling sugar for extra sparkle.

Notes

  • Use fresh ripe peaches for the best flavor in the puree.
  • Champagne can be substituted with sparkling white wine or non-alcoholic sparkling grape juice for a kid-friendly version.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Buttercream consistency can be adjusted by adding more powdered sugar to thicken or peach puree to loosen.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; bring to room temperature before serving.

Keywords: Peach Bellini, champagne cupcakes, peach cupcakes, summer dessert, buttercream frosting, party cupcakes

Find it online: https://nayabaker.com/peach-bellini-cupcakes-with-peach-buttercream-and-sparkling-garnish-recipe/