Minute Peach Bellini Cupcakes

Prep Time: 20 mins | Cook Time: 18 mins | Total Time: 38 mins | Servings: 12-14 cupcakes

Ingredients

For the Peach Bellini Cupcakes:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup peach puree (see note below)
¼ cup Prosecco or sparkling white wine (plus extra for brushing)
¼ cup buttermilk (or ¼ cup milk + ½ tsp vinegar)

For the Peach Bellini Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup peach puree
2 tablespoons Prosecco (or peach nectar for non-alcoholic)
½ teaspoon vanilla extract
Pinch of salt

For the Peach Puree:

2 large ripe peaches (or 1 cup frozen peach slices)
1 tablespoon sugar (optional)

For Garnish (Optional):

Fresh peach slices
White chocolate shavings
Edible gold glitter
Small candy bubbles or pearls
Fresh mint leaves

Instructions

Step 1: Make the Peach Puree

Peel the peaches (blanch in boiling water for 30 seconds, then transfer to ice water — the skins will slip right off). Remove pits and chop.

In a small blender or food processor, blend the peach flesh until smooth. If your peaches aren’t very sweet, add 1 tablespoon of sugar. You’ll need about ¾ cup of puree total (½ cup for cupcakes + ¼ cup for frosting). Set aside.

Step 2: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 6: Add Dry and Wet Ingredients Alternately

Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Add the peach puree, Prosecco, and buttermilk, mixing until combined. Add the remaining dry ingredients and mix until just incorporated. Do not overmix.

Step 7: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Brush with Prosecco (Optional)

While the cupcakes are still warm, lightly brush the tops with additional Prosecco for extra champagne flavor.

Step 9: Make the Frosting

In a large bowl, beat the softened butter until creamy (about 2 minutes). Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the peach puree, Prosecco, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until light, fluffy, and spreadable. If the frosting is too thin, add more powdered sugar. If too thick, add a splash more Prosecco or peach puree.

Step 10: Frost and Garnish

Frost the cooled cupcakes using a piping bag or offset spatula. Garnish with fresh peach slices, white chocolate shavings, edible glitter, or mint leaves.

Peach Puree Shortcut

No fresh peaches? Use:

Canned peaches in juice (drained well, then blended)
Peach baby food (unsweetened)
Peach preserves (warmed and thinned with a little water)