Description
Light vanilla cupcakes flavored with peach puree and topped with a Prosecco-infused frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup peach puree (from canned or fresh peaches)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons peach schnapps
- 2 tablespoons Prosecco
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the peach puree gently. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the peach schnapps, Prosecco, and lemon juice. Beat on medium speed until the frosting is light and fluffy. Add more powdered sugar if you need a stiffer consistency.
- Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Notes
- You can use frozen peaches for the puree; thaw them first and drain excess liquid before pureeing.
- Chill the Prosecco before making the frosting for best results.
- If you prefer a non-alcoholic version, substitute the Prosecco and schnapps with 3 tablespoons of peach nectar.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Keywords: peach, bellini, cupcake, prosecco, peach schnapps, vanilla cake, dessert