Peach Bellini Cupcakes Fluffy Champagne (Ready-to-Print Version)

Fluffy cupcakes with champagne and peach buttercream, topped with sugared peach slices for a festive touch.

# What You’ll Need:

→ Cupcake Base

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, at room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup champagne or sparkling wine
08 - 1/4 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1/2 cup peach puree (from fresh, canned in juice, or thawed frozen peaches, blended and strained)

→ Peach Buttercream

11 - 1 cup unsalted butter, at room temperature
12 - 3 to 4 cups powdered sugar, sifted
13 - 3 to 4 tablespoons peach puree (strained)
14 - 1 to 2 tablespoons champagne or sparkling wine
15 - Pinch of salt

→ Garnish

16 - Fresh peach slices
17 - Candied peach or cherry (optional)
18 - Sparkling sugar or granulated sugar

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl and set aside.
03 - In a large mixing bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 2 to 3 minutes.
04 - Add eggs to the creamed mixture, one at a time, beating well after each addition and scraping down the bowl as needed.
05 - In a separate bowl or measuring cup, gently combine champagne, milk, vanilla extract, and peach puree.
06 - With mixer on low, add dry mixture and champagne mixture to the batter in three alternations, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
07 - Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cupcakes to cool in the pan for five minutes, then remove and cool completely on a wire rack.
09 - In a large bowl, beat butter for 2 to 3 minutes until creamy. Gradually add powdered sugar; beat on low to incorporate, then increase speed. Add peach puree, champagne, and salt. Beat until buttercream is light and fluffy. Adjust consistency with additional sugar or puree as needed.
10 - Transfer buttercream to a piping bag fitted with a star tip. Pipe swirls of buttercream onto cooled cupcakes. Garnish each with a fresh peach slice, optional candied peach or cherry, and a sprinkle of sparkling sugar.

# Handy Tips:

01 - Use fully room temperature butter and eggs for smooth mixing and optimal cupcake texture.
02 - Strain peach puree before adding to buttercream to ensure a silky, lump-free texture.
03 - Frost cupcakes only when completely cool to prevent the buttercream from melting.
04 - If using canned peaches, select fruit packed in juice rather than syrup for best flavor.

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