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Peach Bellini Cupcakes

Indulge in the delightful flavors of a classic Peach Bellini in cupcake form! These soft, peach-infused cupcakes are topped with a sparkling Prosecco frosting, making them a perfect treat for any celebration or gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 210 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cupcake pan
  • 12 cupcake liners
  • 1 cooling rack
  • 1 piping bag optional

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter Softened
  • 2 large eggs
  • ½ cup peach puree Fresh or canned
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ cup unsalted butter Softened (for frosting)
  • 2 cups powdered sugar
  • 2 tablespoons Prosecco Plus more for consistency, if needed
  • ½ teaspoon vanilla extract
  • pinch pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, beat the softened butter until creamy. Add eggs, peach puree, vanilla extract, and milk. Mix until smooth.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack.
  • To prepare the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed.
  • Add Prosecco, vanilla extract, and salt. Beat until smooth and fluffy. If the frosting is too thick, add more Prosecco, a teaspoon at a time, until desired consistency is reached.
  • Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
  • Optional: Garnish with a slice of peach or a sprinkle of edible glitter for an extra special touch.

Notes

For a non-alcoholic version, substitute Prosecco with sparkling white grape juice in the frosting.
Cupcakes can be stored in an airtight container at room temperature for up to 3 days, or they can be refrigerated for longer freshness.
Feel free to experiment with adding diced peaches into the cupcake batter for extra fruit goodness!