I love a simple, bright cupcake and Peach Bellini Cupcakes are one of my favorites to bake for a brunch or a small party. I keep the batter light and fold in peach puree so each bite tastes fresh and a little fizzy from the champagne.
My Dad James always asked for one more cupcake when I made these. He said they tasted like summer in a glass.
Your Ingredients List
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup champagne or sparkling wine
- 1/2 cup milk
- 1/2 cup peach puree
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/2 cup peach puree (for frosting)
- Fresh peach slices (for garnish)
- Sparkling sugar (for decoration)
My Go-To Equipment
I use a standard 12-cup cupcake tin, paper liners, a medium bowl, and an electric mixer. If you want a very light crumb, try my Japanese cotton cheesecake cupcakes for more tips on gentle mixing and fluff.
The Simple Steps to Follow
- Preheat the oven to 350°F and line a cupcake tin with paper liners.
- Whisk the flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy.
- Mix in the eggs and vanilla until smooth.
- Add the dry mix in parts, alternating with champagne and milk, and mix until just combined.
- Stir in the peach puree gently.
- Fill liners about two thirds full with batter.
- Bake for 18 to 20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack.
- Beat the frosting butter until creamy, then add powdered sugar and peach puree until fluffy.
- Frost the cooled cupcakes and top with fresh peach slices and sparkling sugar.
Healthy Twists on a Classic
I like to use low-fat milk or a mix of yogurt and milk to cut calories without losing creaminess. You can also swap half the sugar for a natural sweetener and add grated peach zest for more fruit flavor.
Serving Suggestions From My Table
I serve these with a light salad or simple fruit platter. For a warm fruit side that pairs well, see how to reheat peach cobbler in the oven for an easy warming tip.
Getting It Just Right
Check doneness with a toothpick at the center. Do not overmix the batter or the cupcakes will be dense. Use room temperature eggs and butter to help the batter come together smoothly.
How to Store Leftovers
Keep cupcakes in an airtight container in the fridge for up to three days. Let them come to room temperature before serving for the best flavor.
Enjoy Every Moment
I like to sit with a cup of tea and savor one cupcake slowly. Baking is small joy, and these Peach Bellini Cupcakes bring bright, easy flavor to the table.
A Few Common Questions
How long do Peach Bellini Cupcakes stay fresh?
I store them in the fridge in an airtight container and they stay fresh for about three days. Bring them to room temperature before serving.
Can I make Peach Bellini Cupcakes without alcohol?
Yes, you can swap the champagne with extra milk or a peach juice for the same liquid amount. The cupcakes will still be moist and tasty.
Can I freeze Peach Bellini Cupcakes?
You can freeze unfrosted cupcakes in a sealed bag for up to two months. Thaw in the fridge, then frost when they are fully defrosted.
Print
Peach Bellini Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful and light Peach Bellini Cupcakes, perfect for brunch or small gatherings, infused with fresh peach puree and champagne.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup champagne or sparkling wine
- 1/2 cup milk
- 1/2 cup peach puree
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/2 cup peach puree (for frosting)
- Fresh peach slices (for garnish)
- Sparkling sugar (for decoration)
Instructions
- Preheat the oven to 350°F and line a cupcake tin with paper liners.
- Whisk the flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy.
- Mix in the eggs and vanilla until smooth.
- Add the dry mix in parts, alternating with champagne and milk, and mix until just combined.
- Stir in the peach puree gently.
- Fill liners about two thirds full with batter.
- Bake for 18 to 20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack.
- Beat the frosting butter until creamy, then add powdered sugar and peach puree until fluffy.
- Frost the cooled cupcakes and top with fresh peach slices and sparkling sugar.
Notes
Using low-fat milk or a yogurt-milk mix can reduce calories. For added flavor, try adding grated peach zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Peach Bellini, cupcakes, brunch, dessert, peach puree