Peach Bellini Cupcakes
Delightful cupcakes combining the refreshing flavor of peach with bubbly sweetness, perfect for celebrations.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup milk
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, finely chopped
- 0.5 cup peach nectar
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons peach preserves
- 2 teaspoons lemon zest
- 1 tablespoon heavy cream
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, sift together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the finely chopped peaches and peach nectar gently.
- Spoon the batter into the lined cupcake tin, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
- While the cupcakes cool, prepare the frosting by creaming together the softened butter and powdered sugar until smooth.
- Add the peach preserves, lemon zest, and heavy cream, mixing until fluffy and well combined.
- Once the cupcakes are completely cool, frost them generously with your peach frosting.
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Notes
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Consider freezing unfrosted cupcakes for longer storage.