Peach Bellini Cupcakes

I see why you don’t want to come down from that rooftop brunch feeling 😍 Those peach bellini cupcakes look unreal.

Your image cut off after sugar, so here’s the full recipe for ∼12 cupcakes:

Minute Peach Bellini Cupcakes
Makes 12 cupcakes, ∼30 mins active time

What You Need – Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• ½ cup peach puree – blend canned peaches, drained, or fresh
• ¼ cup milk
• 2 tbsp Prosecco or sparkling wine

What You Need – Bellini Buttercream:

• 1 cup unsalted butter, softened
• 3 ½ – 4 cups powdered sugar, sifted
• 2 tbsp peach puree
• 1 tbsp peach schnapps + 1 tbsp Prosecco, optional but makes it “bellini”
• Pinch of salt
• 1-2 drops peach or orange food coloring

Topping: Thin peach slices + light dusting of cinnamon or peach powder like in your pic

Instructions:

1. Bake: 350°F / 175°C. Line muffin tin. Whisk flour, baking powder, salt. Cream butter + sugar 3 min till fluffy. Beat in eggs + vanilla. Mix in peach puree + milk + Prosecco. Add dry ingredients, mix just till combined. Fill liners ⅔ full. Bake 18-20 min. Cool completely.
2. Frosting: Beat butter 4 min till pale. Add powdered sugar 1 cup at a time. Mix in peach puree, schnapps, Prosecco, salt. Beat 3 min till fluffy. Tint peach if you want.
3. Assemble: Pipe tall swirls, top with peach slice, dust lightly.

Pro tips:

1. No alcohol? Swap Prosecco + schnapps for extra peach juice + ½ tsp almond extract. Still tastes like brunch.
2. For extra “rooftop” vibes, chill the cupcakes 15 min before frosting so the swirls hold sharp.

You making a batch tonight or saving this for the weekend?