Peach Bellini Cupcakes Champagne (Printer-Friendly Version)

Fluffy champagne cupcakes with fruity peach buttercream and a sparkling peach garnish. Ideal for celebrations.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, at room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup champagne or sparkling wine
08 - 1/4 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1/2 cup peach puree, made from fresh or canned peaches

→ Peach Buttercream

11 - 1 cup unsalted butter, at room temperature
12 - 3 to 4 cups powdered sugar, sifted
13 - 3 to 4 tablespoons peach puree
14 - 1 to 2 tablespoons champagne or sparkling wine
15 - Pinch of salt

→ Garnish

16 - Fresh peach slices
17 - Candied peach or maraschino cherry (optional)
18 - Sparkling sugar or granulated sugar

# Steps to Follow:

01 - Preheat oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - Using an electric mixer, beat unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
05 - In a separate bowl or large measuring cup, combine champagne, whole milk, vanilla extract, and peach puree. Stir gently.
06 - With the mixer on low speed, alternately add the dry ingredients and the champagne mixture to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
07 - Divide the batter evenly into prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat unsalted butter until creamy, about 2 to 3 minutes. Gradually add sifted powdered sugar, beating on low then high until fluffy. Blend in peach puree, champagne, and salt, mixing until smooth and spreadable.
10 - Pipe or spread buttercream onto cooled cupcakes. Garnish with a fresh peach slice, optional candied peach or cherry, and a sprinkle of sparkling sugar.

# Additional Tips:

01 - Let all dairy and eggs come to room temperature for optimal mixing.
02 - Strain peach puree for a smooth buttercream texture.
03 - Frost cupcakes only when fully cooled to prevent melting.
04 - If buttercream is too soft, chill for a few minutes then re-whip until it holds its shape.
05 - Garnish close to serving time to keep peach slices looking fresh.

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