Ingredients
Equipment
Method
Bake the vanilla champagne cupcakes
- Preheat the oven to 350F and line two 12-cup muffin tins with paper liners.
- Beat softened butter and granulated sugar for 3 minutes until light and fluffy, scraping the bowl as needed for even mixing.
- Add eggs one at a time, beating well after each addition until the batter looks smooth.
- Alternate adding the flour mixture (all-purpose flour, baking powder, salt) with the combined Prosecco or champagne, whole milk, and vanilla extract, mixing just until incorporated.
- Fill each liner about 3/4 full, creating a level top so the cupcakes bake evenly.
- Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cupcakes completely on the tray so the filling and frosting won’t melt or soak in.
Fill with peach jam
- Core each cupcake and fill the center with peach jam, then keep the cupcakes upright to prevent spills.
Make and pipe peach Bellini buttercream
- Beat the softened butter until fluffy and aerated, using a smooth, creamy texture as your visual cue.
- Add powdered sugar and mix until combined, then add Prosecco and peach jam and continue beating until smooth.
- Tint lightly pink with food coloring if desired, adjusting a small amount at a time until you get the shade you want.
- Pipe frosting high on each cupcake to form a tall swirl, then top with a fresh peach slice for a bright finish.
Notes
Pro tip: for clean coring and neat filling, chill the cupcakes for 10-15 minutes after baking, then core while still firm. Store cupcakes in an airtight container in the refrigerator up to 3 days; bring to room temperature for the best texture. Freezing: freeze unfrosted cupcakes up to 2 months (thaw overnight in the fridge), and thaw frosting ingredients separately before assembling. Dietary swap: use a gluten-free 1:1 all-purpose flour blend in place of regular all-purpose flour for a gluten-free version (check that your blend includes xanthan/guar).