Description
Indulge in these delightful Peach Bellini Cupcakes, infused with fresh peach puree and a splash of Prosecco, for a fun twist on the classic Bellini cocktail. Topped with light, peach-flavored frosting, these cupcakes are perfect for parties and celebrations. (Keyword: Peach Bellini Cupcakes)
Ingredients
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup peach puree (fresh or canned)
¼ cup Prosecco
¼ cup whole milk
For the Frosting:
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp peach puree
1–2 tbsp Prosecco
Fresh peach slices (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract.
- Mix in the peach puree and peach juice until combined.
- Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, peach puree, and peach juice, adjusting the consistency.
- Pipe or spread the frosting onto cooled cupcakes and garnish with fresh peach slices.
Notes
You can substitute fresh peach puree with canned peach puree if needed.
Store cupcakes in an airtight container in the fridge for up to 3 days, or freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 285 kcal