Peach Bellini Cupcakes
Hey Friend, Let Me Tell You About These Cupcakes!
You know those moments when you’re just craving something sweet but not too overwhelming? Well, that’s when I whip up these Peach Bellini Cupcakes. I first made them when I was hosting a brunch (you know how those go) and they were a total hit—like, gone before second coffee kind of hit! Fun fact: the inspiration came from a trip to Italy where I practically lived on Bellinis. Seriously, they were my vacation fuel. So, naturally, these cupcakes are my little tribute to those bubbly, peachy memories.
Why You’ll Love These
I make these whenever I want to impress without too much fuss. My family goes bananas for them, and I think it’s because they capture that whole ‘special occasion’ vibe without requiring a tuxedo. If you’re like me (a bit impatient in the kitchen), you’ll appreciate that these are pretty foolproof. The peach flavor really sings, and the prosecco? Well, let’s just say it’s the secret sauce. I’ve had my share of flops (cupcakes that taste like cardboard, anyone?) but these never disappoint.
Ingredients
- 1 1/2 cups all-purpose flour (sometimes I sneak in a bit of almond flour for nuttiness)
- 1 cup sugar
- 1/2 cup unsalted butter, softened (margarine in a pinch, but who am I kidding? Butter is better)
- 2 large eggs
- 1/4 cup prosecco (or any sparkling wine you’ve got kicking around)
- 1/4 cup peach puree (fresh is fabulous, but I’ve used canned when I’m feeling lazy)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract (my gran swore by the real stuff, but honestly, I can’t always tell the difference)
Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. Or, if you’re out like I was last week, just grease the tins well.
- Beat the butter and sugar together until light and fluffy—this is where I sneak a taste (don’t tell!).
- Add the eggs one at a time, mixing well after each. Then, mix in the vanilla extract.
- In another bowl, mix flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients.
- Fold in the peach puree and prosecco. The batter might look a bit weird, but trust me, it works out in the end.
- Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool on a wire rack. Patience is key here, even though it’s hard!
Notes
Peach puree can be a bit runny sometimes. If it seems too liquidy, I suggest reducing it a bit on the stove. It thickens nicely and deepens the flavor. Also, don’t overbake; I did that once and they turned out more like peach bellini croutons. Oops!
Variations I’ve Tried
Adding a dash of cinnamon brings out a cozy vibe, perfect for fall. One time, I tried subbing prosecco with ginger ale (I know, I know), and it was… meh. Stick to the bubbly stuff.
Equipment
Don’t sweat if you don’t have an electric mixer. A good old whisk and some elbow grease will do the trick. Just consider it your pre-cupcake workout.
Storage Tips
These cupcakes stay fresh for up to three days in an airtight container. But honestly, in my house, they never last more than a day!
Serving Suggestions
Serve with a glass of extra prosecco for a real treat. My family loves them as an afternoon snack, but they’d be just as lovely at a late breakfast. That’s a thing, right?
Pro Tips
Don’t rush cooling before frosting. I once tried rushing this step, and regretted it because the frosting slid right off. Lesson learned!
FAQ
Can I use frozen peaches? Sure thing! Just thaw and puree them. You might need to adjust the puree amount as they can be a bit watery.
Do these work as mini cupcakes? Absolutely! Just reduce the baking time to about 12-14 mins. But keep an eye on them—they bake faster than you’d think!
Can I make them gluten-free? I haven’t tried it yet, but a good friend swears by using a 1-to-1 gluten-free baking mix and says it works like a charm.
