Peach Bellini Cupcakes
Delicious cupcakes featuring the sweet flavor of peaches and a bubbly twist, perfect for summer gatherings and celebrations.
Ingredients
For the cupcake batter
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened Use room temperature butter.
- 1 cups granulated sugar
- 2 large eggs Use room temperature eggs.
- 0.5 cups milk Room temperature milk is preferred.
- 1 teaspoon vanilla extract
- 0.5 cups peach puree (fresh or canned) Choose ripe, fresh peaches for best flavor.
- 0.5 teaspoon peach extract
For the frosting
- 1 cups powdered sugar
- 2 tablespoons heavy cream Adjust the amount for desired frosting thickness.
For garnish
- Fresh peach slices For topping.
- Optional: edible glitter or peach liqueur For a special touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk, vanilla extract, peach puree, and peach extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Baking
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- For the frosting, beat together the powdered sugar and heavy cream until smooth and fluffy.
- Pipe the frosting onto the cooled cupcakes and top with fresh peach slices. Add a sprinkle of edible glitter for extra sparkle if desired.
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Notes
Achieving the perfect Peach Bellini Cupcakes involves using room temperature ingredients. Store cupcakes in an airtight container for freshness. They can be kept at room temperature for two days or refrigerated for up to a week.