Description
Luxuriously moist cupcakes capturing the essence of a Bellini cocktail with peach puree and sparkling cider. Perfectly balanced sweetness and whimsical flavor with a silky peach buttercream topping.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup granulated sugar
¼ cup brown sugar
¾ cup unsalted butter, softened
2 large eggs
2 tablespoons fresh lemon juice
1 cup ripe peaches (fresh or canned), pureed
12 ounces sparkling cider (non-alcoholic)
1 teaspoon vanilla extract
½ cup buttermilk
Peach buttercream frosting (1 cup butter, 4 cups powdered sugar, 2-3 tablespoons peach puree, 1 teaspoon almond extract)
Candied peach slices for garnish
Instructions
Preheat oven to 350°F (175°C)
Line a 12-cup cupcake tin with paper liners
Whisk dry ingredients in a large bowl
Beat butter, sugars, and eggs until light
Add lemon juice, peach puree, and vanilla
Alternately mix in wet and dry ingredients in batches
Fold in sparkling cider gently
Spoon batter into prepared cups (2/3 full)
Bake 18-20 minutes until golden
Cool completely before frosting
Pipe buttercream frosting
Garnish with candied peach slices
Notes
Substitute cider with club soda + 1 tsp peach extract for non-alcoholic option
Use gluten-free flour blend if needed
Double demon sugar for richer flavor
Store in airtight container for up to 2 days
Frosted cupcakes should be refrigerated
- Prep Time: 15
- Cook Time: 20
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American