Delight your taste buds with these Peach Bellini Cupcakes, a playful and delicious twist on the classic cocktail. Perfect for summer parties or just because, these cupcakes are sure to impress with their light, fluffy texture and a hint of bubbly.
Why This Recipe Works
- The combination of fresh peaches and prosecco in the batter gives these cupcakes a unique and refreshing flavor.
- A light and airy frosting made with mascarpone cheese and a splash of prosecco adds the perfect finishing touch.
- These cupcakes are surprisingly easy to make, requiring no fancy equipment or hard-to-find ingredients.
- They’re a hit at any gathering, offering a sophisticated yet fun dessert option.
- The recipe is versatile, allowing for various substitutions and variations to suit any taste.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup prosecco
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup finely chopped peaches
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 2 tbsp prosecco (for frosting)
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Piping bag and tip (optional)
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your cupcakes will have a uniform texture without any lumps of baking powder.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for creating a light and airy cupcake texture.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the prosecco and milk, alternating with the dry ingredients, starting and ending with the dry ingredients. This method helps prevent the batter from becoming too wet or too dry.
Fold in Peaches
Gently fold in the finely chopped peaches until just combined. Overmixing can lead to dense cupcakes, so be careful not to overdo it.
Bake and Cool
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Prepare the Frosting
In a medium bowl, beat the mascarpone cheese and powdered sugar until smooth. Gradually add the prosecco, beating until the frosting is light and fluffy. Pipe or spread the frosting onto the cooled cupcakes.
Tips and Tricks
For the best flavor, use ripe, in-season peaches. If peaches aren’t in season, you can substitute with canned peaches, but be sure to drain them well. To prevent the cupcakes from sticking to the liners, give the liners a quick spritz with cooking spray before adding the batter. If you’re not a fan of prosecco, you can substitute with peach nectar or even orange juice for a non-alcoholic version. For a more pronounced peach flavor, consider adding a drop or two of peach extract to the batter.
Recipe Variations
- For a richer cupcake, substitute half of the butter with cream cheese.
- Add a teaspoon of cinnamon to the batter for a warm, spicy note.
- Top the cupcakes with a peach slice and a sprinkle of edible gold dust for an extra fancy touch.
- For a gluten-free version, use your favorite gluten-free flour blend in place of the all-purpose flour.
- Swap out the peaches for raspberries or strawberries for a different fruity twist.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Wait to frost them until just before serving to ensure the frosting stays fresh and fluffy.
How do I store leftover cupcakes?
Store any leftover cupcakes in the refrigerator in an airtight container for up to 3 days. The frosting contains mascarpone cheese, which is perishable, so refrigeration is necessary.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 3 months. Thaw them at room temperature before frosting and serving. It’s best not to freeze the frosted cupcakes as the frosting may not hold up well.
Summary
These Peach Bellini Cupcakes are a delightful and elegant dessert that combines the flavors of fresh peaches and prosecco in a light and fluffy cupcake. Perfect for any occasion, they’re sure to be a hit with everyone who tries them.