If you’re a fan of the classic Bellini cocktail, you’ll love these Peach Bellini Cupcakes! They combine the sweet, summery flavors of peach puree and Peach Juice for a fun and delicious dessert. Topped with a peachy and garnished with fresh peach slices, these cupcakes are perfect for any celebration or gathering.
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 Peach Juice
¼ cup whole milk
For the frosting:
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp peach puree
1-2 tbsp Peach Juice
Fresh peach slices (for garnish)
Directions:
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Mix in the vanilla extract.
Stir in the peach puree and Peach Juice, blending the ingredients until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
For the Frosting:
Beat the softened butter until creamy.
Gradually add the powdered sugar, followed by the peach puree and Peach Juice, adjusting for your desired frosting consistency.
Pipe or spread the frosting onto the cooled cupcakes.
Garnish with fresh peach slices for a beautiful finish.
Serving Tips:
Temperature: Serve Peach Bellini Cupcakes at room temperature for the best texture and flavor. If you’ve stored them in the fridge, allow them to sit out for 20-30 minutes before serving.
Garnish: For an elegant presentation, top each cupcake with a fresh peach slice or even a small sprig of mint. You can also add a sprinkle of edible glitter for a party-worthy finish.
Pairing: serve with sparkling peach water or lemonade.
Storage Tips:
Room Temperature: If you’re serving these cupcakes the same day, you can store them in an airtight container at room temperature for up to 8 hours. Make sure to keep them away from direct sunlight and heat.
Refrigeration: For longer storage, place the cupcakes in an airtight container and store them in the refrigerator for up to 3 days. The frosting contains fresh peach puree, so refrigeration is ideal to maintain freshness.
Freezing: To freeze the cupcakes, wrap each unfrosted cupcake individually in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy, thaw the cupcakes in the refrigerator overnight, then frost them before serving.
Frosting Storage: If you make the frosting ahead of time, store it in the refrigerator in an airtight container for up to 5 days. Allow it to come to room temperature and whip it again before frosting the cupcakes.
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FAQs:
Can I use a different type of fruit puree instead of peach puree?
Yes, you can substitute peach puree with other fruit purees like mango, raspberry, or strawberry. Just ensure the fruit puree you choose complements the flavor of the fruit Juice and works well in the cupcake batter and frosting.
Can I use canned peaches for the puree?
Absolutely! Canned peaches work well for this recipe. Just make sure to drain them thoroughly and blend them into a smooth puree before adding to the batter and frosting. Fresh peaches can be used if they are in season for an even brighter flavor.
How do I store Peach Bellini Cupcakes?
Store the cupcakes in an airtight container in the fridge for up to 3 days. If freezing, freeze the unfrosted cupcakes for up to 3 months. Thaw them overnight in the fridge and frost them before serving. Always allow the cupcakes to come to room temperature before enjoying for the best flavor.
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance. Store them unfrosted at room temperature or in the fridge. Make the frosting fresh when ready to serve, or prepare the frosting ahead of time and store it in the fridge, whipping it again before frosting the cupcakes.
Conclusion:
These Peach Bellini Cupcakes are a fun, elegant treat for your next party or brunch! The fruity peach and bubbly peach juice create a delicious twist on the traditional cupcake, making them an instant hit. Try this recipe for a delightful dessert with a taste of summer!
📖 Recipe:
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Peach Bellini Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
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
