Description
Delightful Peach Bellini Cupcakes combining soft cake with peach champagne and topped with peach buttercream frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup champagne
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- ¼ cup peach puree
- 1 teaspoon vanilla extract (for frosting)
- Fresh peach slices for decoration
- Sparkling sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream the butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing thoroughly, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually incorporate dry ingredients into wet mixture, alternating with champagne.
- Spoon batter into cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes, checking with a toothpick for doneness.
- Cool cupcakes on a wire rack completely.
- For the frosting, beat softened butter with powdered sugar until smooth, then mix in peach puree and vanilla.
- Frost each cupcake generously, topping with fresh peach slices and sparkling sugar.
- Serve and enjoy!
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg