Go Back

Peach Bellini Cupcakes

Soft Peach Bellini Cupcakes made with peach puree
Light, fluffy texture with fruity buttercream
Perfect easy dessert for summer and celebrations
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American-inspired

Ingredients
  

For the Cupcakes

  • 1 ½ cups 190 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup 115 g unsalted butter, room temperature
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • ½ cup non-alcoholic sparkling white grape juice
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup peach puree fresh or canned

For the Peach Buttercream

  • 1 cup 230 g unsalted butter, room temperature
  • 3 –4 cups 360–480 g powdered sugar, sifted
  • 3 –4 tablespoons peach puree
  • 1 –2 tablespoons non-alcoholic sparkling white grape juice
  • Pinch of salt

For Garnish

  • Fresh peach slices
  • Candied peach or cherry optional
  • Sparkling sugar or granulated sugar

Instructions
 

  • Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a bowl, whisk flour, baking powder, and salt.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • In another bowl, mix sparkling grape juice, milk, vanilla, and peach puree.
  • Alternate adding dry and wet ingredients to the batter, beginning and ending with dry ingredients.
  • Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
  • For Peach Bellini Cupcakes frosting, beat butter until smooth, then add powdered sugar gradually.
  • Mix in peach puree, sparkling juice, and salt until fluffy.
  • Frost cupcakes and garnish as desired.

Notes

  • You can use canned peaches if fresh are unavailable.
  • Add a drop of peach extract for a stronger flavor.
  • Serve slightly chilled for a refreshing taste.