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Peach Bellini Cupcakes Recipe

Peach Bellini Cupcakes Recipe
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★★★★★

4.9 from 5 reviews

Peach Bellini Cupcakes are light, fluffy cupcakes infused with champagne and fresh peaches, topped with a luscious peach-flavored buttercream frosting. Filled with a creamy champagne pastry cream and decorated with colorful frosting swirls, these cupcakes bring a sparkling twist to classic dessert favorites, perfect for celebrations or summer gatherings.

Ingredients

Scale

For the Cupcakes:

  • 6 large egg whites (from eggs, not from a carton)
  • 10 tablespoons unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine grain sea salt
  • 3/4 cup champagne, prosecco, or other sparkling white wine
  • 2/3 cup fresh peaches, diced into 1/4″ pieces (or diced canned peaches)

For the Champagne Pastry Cream:

  • 1/2 cup heavy cream, divided
  • 2 tablespoons cornstarch
  • 1 whole egg
  • 2 egg yolks
  • 5 tablespoons granulated sugar
  • 1/2 cup champagne or prosecco
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Peach Buttercream:

  • 1 cup unsalted butter, at room temperature
  • 6 cups confectioners’ sugar
  • Milk or cream, to thin
  • 1/2 teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
  • Chefmaster neon brite yellow, neon brite orange, and red red soft gel food colors
  • 2 tablespoons white nonpareils
  • 16–18 small fresh mint leaves (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure even baking and easy removal of cupcakes.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cupcakes.
  3. Add Egg Whites: Gradually add the egg whites one at a time, beating well after each addition to incorporate air and provide volume to the batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine grain sea salt to evenly distribute the leavening agents and salt.
  5. Combine and Fold: Gradually add the dry ingredients to the butter mixture in alternating portions with the champagne, starting and ending with the dry ingredients. Gently fold in the diced peaches to distribute throughout the batter without deflating it.
  6. Fill Muffin Tin and Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely to avoid melting the frosting later.
  8. Prepare Champagne Pastry Cream: Whisk together 1/4 cup of heavy cream and cornstarch in a small bowl. In a medium saucepan, whisk the whole egg, egg yolks, and sugar, then add the cornstarch mixture and remaining cream. Cook over medium heat, whisking constantly until thickened and boiling. Remove from heat, whisk in champagne, butter, and vanilla extract. Cool completely.
  9. Make Peach Buttercream: Beat softened butter in a large bowl until creamy. Gradually beat in confectioners’ sugar, one cup at a time, until smooth. Add peach flavoring oil or peach schnapps and mix well. Thin with milk or cream to desired consistency. Divide frosting into three parts and tint each with neon brite yellow, orange, and red gel colors to create a gradient.
  10. Frost and Decorate: Fill a piping bag fitted with a large star tip with the peach buttercream. Pipe swirls onto the cooled cupcakes. Garnish with white nonpareils and fresh mint leaves for a decorative finish.

Notes

  • Use fresh or canned peaches depending on availability; fresh will give a brighter flavor.
  • Champagne or prosecco can be substituted with sparkling white wine of your choice.
  • Ensure cupcakes are completely cooled before frosting to prevent buttercream from melting.
  • The pastry cream can be made a day ahead and refrigerated to save time.
  • Adjust the amount of milk or cream in the buttercream for desired consistency when piping.
  • Optional mint leaves add a fresh touch but can be omitted if unavailable.

Nutrition

Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach cupcakes, sparkling wine dessert, buttercream frosting, pastry cream filling, summer cupcakes

Find it online: https://maicook.com/peach-bellini-cupcakes-recipe/