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Peach Bellini Cupcakes

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Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Combine champagne, milk, vanilla, and peach puree in a separate bowl.
  6. Alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Fill cupcake liners 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
  8. Prepare buttercream: Beat butter until smooth. Gradually add powdered sugar, then peach puree, champagne, and salt. Beat until light and fluffy.
  9. Frost cooled cupcakes with buttercream using a piping bag. Garnish with peach slices and sparkling sugar.

Find it online: https://www.receipster.com/peach-bellini-cupcakes/

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