Best Peach Bellini Cupcakes Recipe 435 Recipes

Peach Bellini Cupcakes Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 18

PEACHY CHAMPAGNE FROSTING:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and diced
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2-3 drops red food coloring, if desired

Steps:

Preheat oven to 350°F. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.

Peach Bellini Cupcakes image

Provided by BecR2400

Categories Dessert

Time 1h

Yield 2 dozen peach bellini cupcakes

Number Of Ingredients 17

1 cup unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and diced
3/4 cup unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2 -3 drops red food coloring, if desired

Steps:

Preheat oven to 350 degrees F.
In a medium sized bowl combine flour, baking powder and salt.
In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
Stir together the champagne and schnapps in a spouted measuring cup.
To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
Gently stir in the diced peaches.
Pour batter into cupcake liners, filling 2/3 full.
Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
To make the frosting:.
Beat together the butter and vanilla.
Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
Makes 2 dozen cupcakes.

Peach Cupcakes image

Provided by swirlycinnacakes

Categories Dessert

Time 38m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs
1 teaspoon vanilla
2 teaspoons grated orange zest
3/4 cup milk
2 peaches or 2 nectarines, pitted and thinly sliced and cut into thirds

Steps:

In a small bowl, mix together flour, baking powder, nutmeg and salt.
In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.