Description
These delightful Peach Bellini Cupcakes are a celebration in every bite, featuring a moist peach-infused cake and a delicate Prosecco buttercream. Perfect for any occasion that calls for a touch of bubbly sweetness.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) cake flour, sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- ¾ cup (180g) fresh or frozen peach puree (from about 2 medium peaches)
- ¼ cup (60ml) Prosecco
- For the Prosecco Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3–4 cups (360-480g) confectioners’ sugar, sifted
- 2–4 tbsp Prosecco (or peach nectar/juice)
- 1 tsp vanilla extract
- Pinch of salt
- For Garnish (Optional):
- Thin peach slices, raspberries, or mint sprigs
Instructions
- 1. Prepare Peach Puree & Preheat Oven: Blend fresh or thawed frozen peaches until smooth. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- 2. Combine Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
- 3. Cream Wet Ingredients & Mix Dry: Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Gradually add dry ingredients, alternating with buttermilk and peach puree, starting and ending with dry. Fold in Prosecco.
- 4. Bake Cupcakes: Fill liners two-thirds full. Bake 18-22 minutes, or until a skewer comes out clean. Cool completely on a wire rack.
- 5. Make Prosecco Buttercream: Beat butter until creamy. Gradually add sifted confectioners’ sugar, then Prosecco, vanilla, and salt until light and fluffy.
- 6. Assemble & Garnish: Pipe buttercream onto cooled cupcakes. Garnish with peach slices, raspberries, or mint, if desired. Serve and enjoy!
- Prep Time: 30 mins
- Cook Time: 20 mins