These Peach Bellini Cupcakes capture the sweet, fruity flavors of a classic Bellini cocktail, pairing juicy peach with a touch of prosecco for a delightful, celebratory dessert. Topped with a creamy peach frosting, these cupcakes are perfect for summer gatherings, bridal showers, or any occasion where you want to add a touch of sparkle.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup peach puree
- 1/4 cup prosecco (or sparkling wine)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup peach puree
- 1 tablespoon prosecco (or sparkling wine)
- 1/4 teaspoon vanilla extract
- Optional: Peach slices for garnish
Directions
Prepare the Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peach puree.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the prosecco, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Frosting
- Beat the Butter: In a mixing bowl, beat the softened butter until creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, mixing until smooth and fluffy.
- Add Peach Puree, Prosecco, and Vanilla: Stir in the peach puree, prosecco, and vanilla extract until the frosting is smooth and well combined.
Assemble and Serve
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the peach frosting using a piping bag or a spatula.
- Garnish: Top each cupcake with a fresh peach slice, if desired, for an extra touch of color and flavor.
Serving and Storage Tips
- Serving: These cupcakes are best enjoyed at room temperature to bring out the peach and prosecco flavors. They make a lovely addition to dessert tables at summer parties.
- Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
- Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Thaw them overnight in the refrigerator and frost them before serving.
Helpful Notes
- Making Peach Puree: To make peach puree, blend fresh or thawed frozen peaches until smooth. If using fresh peaches, peel and pit them before blending.
- Substitute for Prosecco: If you prefer non-alcoholic, substitute with sparkling water, peach juice, or ginger ale for a similar flavor.
- Butter Consistency for Frosting: Ensure the butter is softened to room temperature for a smooth frosting. If too soft, chill it slightly before frosting.
Tips from Well-Known Chefs
- Add a Flavor Boost: Chef Ina Garten suggests adding a pinch of salt to the frosting to enhance the peach flavor and balance sweetness.
- Use Fresh Ingredients: Pastry Chef Claire Saffitz recommends using ripe peaches for the puree for the freshest flavor and a natural sweetness.
- Chill for Stability: Chef Mary Berry advises chilling the frosting for 10 minutes before piping to help it hold its shape, especially on warm days.
Frequently Asked Questions
1. Can I use canned peaches for the puree?
Yes, canned peaches work well. Just drain them before blending to avoid extra moisture.
2. Can I replace prosecco with another alcohol?
Absolutely. Champagne, sparkling rosé, or a splash of peach schnapps can work nicely.
3. Can I make this recipe into a layer cake?
Yes, simply double the recipe and bake in two 8-inch cake pans. Adjust the baking time to 25-30 minutes or until a toothpick comes out clean.
4. Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 replacement.
5. Can I use store-bought peach juice instead of puree?
Yes, but the peach flavor may be milder. Try adding a bit of peach extract to boost the flavor if using juice.
6. Can I skip the prosecco in the frosting?
Yes, replace it with a tablespoon of peach puree or milk for a non-alcoholic version.
7. How do I prevent the cupcakes from being too dense?
Ensure not to overmix the batter. Mix just until the ingredients are combined to keep the cupcakes light.
8. Can I use frozen peaches for the puree?
Yes, thaw them first and blend until smooth. Fresh peaches work best for the sweetest flavor.
9. How long will the frosting hold up?
The frosting will stay firm if kept cool. If the frosting softens too much, chill it for a few minutes before serving.
10. Can I add food coloring for a more vibrant peach color?
Yes, a drop of orange or peach food coloring can enhance the visual appeal if desired.
These Peach Bellini Cupcakes are a fun, sophisticated treat with a perfect blend of peach and sparkling prosecco. With their light, fruity flavor and fluffy peach frosting, they’re ideal for summer celebrations or any time you want a little something special. Enjoy baking and sharing these delightful cupcakes!
