Are you looking for a delightful treat that comes together in about 30 minutes? Well, hold onto your aprons, because these Peach Bellini Cupcakes are all about that quick and easy baking magic! This recipe embraces simple techniques and vibrant flavors that are sure to impress. We’re mixing flavors of classic peach bellinis with fluffy cupcakes, and your whole family will flip for these! Plus, feel free to switch up some of the ingredients to use what you have on hand, a great way to clean out the pantry or fridge!
Ingredients for Peach Bellini Cupcakes
Basic Ingredients You’ll Need
1 1/2 cups all-purpose flour : This staple ingredient is going to give you the best base for your cupcakes! If you need a gluten-free version, you can use a 1:1 gluten-free flour blend which will work well in this recipe.
1 tsp baking powder : Baking powder is essential for giving these cupcakes that lovely rise. Just make sure it’s fresh for the best results!
1/2 cup unsalted butter, softened : I prefer unsalted butter for this cupcake recipe so I can control the sodium level myself. It adds richness and flavor that really shines through when baked. You can substitute it with coconut oil if you want a dairy-free version!
1 cup sugar : Sweet and simple, sugar is the star of our cupcake batter. You could also try honey or maple syrup if you want to experiment with something a bit different, just keep in mind that it might alter the texture slightly.
2 large eggs : Eggs add moisture and structure, making these cupcakes truly fabulous. If you’re looking for a vegan option, you can substitute each egg with 1/4 cup applesauce or a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water).
1/2 cup champagne : This is what gives the cupcakes that special bellini flair! If you don’t have any handy, feel free to use sparkling cider or non-alcoholic sparkling water instead.
1 tsp vanilla extract : A little splash of vanilla adds depth and warmth to your cupcakes. Pure vanilla extract is always a good choice for the best flavor!
1/2 cup milk : Whole milk works great here, but you can opt for almond milk or any other non-dairy milk. Fresh or even powdered milk will work well in this recipe.
1/2 cup peach puree (or finely chopped peaches) : This is the star flavor! Fresh or frozen peaches work beautifully, and if you can’t find peaches, consider using another fruit puree, like mango or apricot.
For the Peach Buttercream Frosting
1 cup unsalted butter, softened : Again, this creamy butter is going to give our frosting that dreamy texture.
4 cups powdered sugar : Adding sweetness to balance out the butter, powdered sugar gives our frosting its lovely consistency. I know it sounds like a lot, but trust me, it’s essential!
2-3 tbsp peach juice or puree : This is what makes the frosting taste like the delectable peach bellini! Feel free to adjust based on how peachy you want the flavor to be.
Fresh peach slices for garnish : These look gorgeous and add a touch of fancy to your cupcakes. Plus, who doesn’t love a little bit of fresh fruit?
Sparkling sugar, for garnish (optional) : If you want to kick these cupcakes up a notch for a party or special occasion, a sprinkle of sparkling sugar adds some glam!
Let’s Get Cooking!
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Just imagine the lovely aroma wafting through your kitchen in no time!
In a bowl, whisk together the flour and baking powder until it’s nice and combined. Set it aside for now.
In another bowl, cream the softened butter and sugar together until it’s light and fluffy. This should take about 2-3 minutes. You’ll want to scrape down the sides a couple of times to get all those yummy bits mixed in!
Beat in the eggs one at a time, mixing to combine each one before adding the next. Then, pour in the champagne and vanilla extract, mixing until everything is well blended. You’ll love the way this smells, trust me!
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined. You don’t want to over-mix. Fold in the peach puree gently so it doesn’t deflate that fluffy batter you’ve worked hard to create!
Divide the batter evenly among the cupcake liners : I usually just use a cookie scoop for this! Bake for 18-20 minutes, or until a toothpick comes out clean. Just keep an eye on them in the last few minutes!
While the cupcakes are cooling, prepare the peach buttercream by beating the softened butter until creamy, then gradually add the powdered sugar and peach juice. Keep mixing until it’s smooth and fluffy, this is the part where my kitchen starts smelling utterly divine!
Once the cupcakes are completely cool, frost them generously with the peach buttercream. I really like to get a good swirl on mine. It makes them look so pretty!
Garnish with fresh peach slices and a sprinkle of sparkling sugar before serving. Trust me, this little touch makes a world of difference!
My Connection to Peach Bellini Cupcakes
This is my go-to recipe when I need to impress without spending hours in the kitchen. I’m a real sucker for desserts that are not only easy to put together but have a sort of “wow” factor, like these cupcakes! They’re sweet, refreshing, and packed with fruity goodness, so they remind me of summer every time I make them. Plus, you can always use whatever you’ve got on hand. The best part is that they freeze beautifully!
If you loved this Peach Bellini Cupcakes recipe, be sure to check out my Strawberry Crunch Cupcakes, my Pecan Caramel Baklava Cups, or my Blueberry Cream Cheese Loaf!
Why This Recipe Works
Quick & Easy
These cupcakes come together in under 30 minutes! Perfect for when you need an impulse dessert or a sweet surprise for a loved one.
Crowd-Pleaser
The whole family will love it! They’re light, fluffy, and elegantly tasty. Plus, who can resist a cupcake topped with creamy frosting and fresh fruit? Heaven!
Customizable
You can use whatever ingredients you have on hand! Whether it’s substituting the peach puree for a different fruit, or using a different type of sugar, this recipe easily adapts to your preferences.
Comfort Food
These Peach Bellini Cupcakes are loaded with tons of flavor and just the right sweetness. They’re perfect for family gatherings or quiet evenings at home.
Make-Ahead Friendly
You can bake these in advance and freeze them! Just frost before serving, and you’ll have a delightful dessert ready at a moment’s notice.
Serving and Storage Tips
Serving Suggestions
These peach cupcakes are perfect for summer picnics, birthday parties, or even a cozy night in with a good book. Pair them with a glass of champagne or a cup of coffee, and you’ve got a delightful treat ready to go!
Storage
These cupcakes will keep in an airtight container in the refrigerator for up to 5 days. Just remember to keep the frosting from getting too messy on top!
Reheating Instructions
There’s no need to reheat these gorgeous cupcakes, as they’re best enjoyed at room temperature. But if you’re looking for something warm and melty, you can pop them in the microwave for about 10-15 seconds, just enough to take the chill off!
Freezer Friendly
Yes! You can freeze these cupcakes before frosting for up to 3 months. Just make sure they’re well wrapped, and when you’re ready, let them thaw in the fridge overnight, then frost fresh!
Final Thoughts
In the end, these Peach Bellini Cupcakes really bring a special flair to any gathering, and they couldn’t be easier to whip up! So next time you find yourself craving a sweet, fruity treat, turn to this easy recipe and indulge in all the peachy goodness. You’ll want to make these every week!
If you enjoyed this post, don’t forget to share it, and drop a comment below on how yours turned out. Happy baking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Peach Bellini Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour and baking powder until combined. Set aside.
- In another bowl, cream the softened butter and sugar together until light and fluffy, around 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the champagne and vanilla extract, mixing until blended.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined and fold in the peach puree.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, until a toothpick comes out clean.
- While the cupcakes cool, prepare the peach buttercream by beating the softened butter until creamy.
- Gradually add the powdered sugar and peach juice, mixing until smooth and fluffy.
- Once cupcakes are cool, frost them generously with the peach buttercream.
- Garnish with fresh peach slices and a sprinkle of sparkling sugar before serving.