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Peach Bellini Cupcakes

Celebrate brunch or any special occasion with these delicate Peach Bellini Cupcakes. Light, fruity, and sparkling, each bite is a mini celebration.
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Ingredients
  

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (115g) unsalted butter, softened

¾ cup (150g) granulated sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

¼ cup (60ml) Prosecco or sparkling wine

½ cup (120ml) whole milk

½ cup (120g) fresh peach puree (about 2 medium peaches)

1 cup (230g) unsalted butter, softened

3 cups (360g) powdered sugar

2 tbsp Prosecco

2 tbsp peach puree

Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
    Whisk together flour, baking powder, and salt. Set aside.
    Beat butter and sugar until light and fluffy.
    Add eggs one at a time, then vanilla. Mix until smooth.
    Stir in peach puree and Prosecco until fully combined.
    Gradually fold in dry ingredients alternating with milk, starting and ending with dry ingredients.
    Divide batter evenly among liners and bake 18–22 minutes. Cool 5 minutes, then transfer to wire rack.
    Beat frosting ingredients until light and fluffy.
    Frost cupcakes and garnish as desired.