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Peach Bellini Cupcakes with Prosecco Buttercream

Three decadent peach bellini cupcakes topped with swirl frosting, peach drizzle, and a fresh peach slice.
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Make these elegant Peach Bellini Cupcakes. They feature a light peach cake topped with a bubbly Prosecco buttercream, perfect for brunch or a special celebration.

Ingredients

Scale
  • 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 cup peach puree (from fresh or canned peaches, drained)
  • 1/4 cup milk
  • 1/4 cup Prosecco or dry sparkling wine
  • 1 teaspoon vanilla extract
  • For the Prosecco Buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup Prosecco or dry sparkling wine
  • 1 tablespoon peach schnapps (optional, for flavor boost)
  • 1/4 teaspoon salt
  • For Garnish:
  • 1/4 cup peach preserves, warmed
  • Fresh peach slices or candied zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the peach puree and vanilla extract.
  5. In a separate small bowl, combine the milk and Prosecco.
  6. Alternate adding the dry ingredients and the liquid mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the Prosecco Buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high.
  10. Add the Prosecco and peach schnapps (if using) and salt. Beat on high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add more powdered sugar if the frosting is too thin.
  11. Once cupcakes are cool, pipe or spread the Prosecco Buttercream onto each cupcake.
  12. Drizzle or swirl a small amount of warmed peach preserves over the frosting of each cupcake. Garnish with a small peach slice or zest.

Notes

  • For an intense peach flavor, reduce 1/2 cup of peach puree down to 1/4 cup on the stovetop before adding it to the batter.
  • If you prefer a less boozy flavor, substitute the Prosecco in the frosting with 1/4 cup of peach juice mixed with 1 teaspoon of lemon juice.
  • These gourmet cupcake flavors are excellent served slightly chilled.

Nutrition

Find it online: https://kitchenuser.net/peach-bellini-cupcakes-recipe-prosecco-frosting/