Description
These Peach Bellini Cupcakes are a delightful treat bursting with juicy peach flavor and a hint of bubbly Prosecco. They are surprisingly easy to make and perfect for any celebration.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, melted
- ¼ cup (60ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (120g) sour cream, room temperature
- ¼ cup (60ml) milk, room temperature
- ½ cup (120g) peach puree (from 1 medium peach)
- For the Peach Filling:
- 2 cups (about 2–3 medium) fresh or thawed frozen peaches, peeled and finely diced
- ¼ cup (50g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- For the Bellini Buttercream:
- 1 cup (226g) unsalted butter, softened
- ½ cup (113g) shortening (or more butter)
- 4–5 cups (480-600g) powdered sugar, sifted
- 2 tbsp Prosecco reduction (from ½ cup Prosecco, reduced to 2 tbsp)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: fresh peach wedges or edible glitter for garnish
Instructions
- 1. Prepare Peaches: For puree, blend 1 medium peach. For filling, dice 2-3 peaches. Cook diced peaches, ¼ cup sugar, and lemon juice until soft. Stir in cornstarch slurry and cook until thickened. Cool completely.
- 2. Mix Batter: Preheat oven to 350°F (175°C). Line muffin tin. Whisk together flour, 1 cup sugar, baking powder, baking soda, and salt. In another bowl, whisk melted butter, oil, eggs, sour cream, milk, and peach puree. Combine wet and dry ingredients until just mixed.
- 3. Bake Cupcakes: Fill liners two-thirds full. Bake 18-22 minutes, or until a skewer comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
- 4. Make Buttercream: Reduce ½ cup Prosecco to 2 tablespoons; cool. Core cooled cupcakes and fill with peach filling. Beat softened butter and shortening until fluffy. Gradually add powdered sugar, then Prosecco reduction, vanilla, and salt. Beat until light and fluffy.
- 5. Assemble & Decorate: Pipe buttercream onto filled cupcakes. Garnish with fresh peach wedges or edible glitter. Serve and enjoy!
- Prep Time: 30 mins
- Cook Time: 20 mins