Description
Miniature cupcakes capture the effervescence of Bellini cocktails with peach puree, non-alcoholic sparkling water, and a velvety peach buttercream glaze. Perfect for springtime celebrations and elegant brunches.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
3/4 cup (180ml) milk
1 cup (240g) peach puree (fresh or canned)
2 tbsp fresh lemon juice (substitute for alcohol)
2 tsp pure vanilla extract
1/4 cup (60ml) sparkling water
For the peach buttercream: 1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1/4 cup (60g) peach puree
1 tbsp fresh lemon juice
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 24-muffin tin with paper liners.
In a bowl, whisk flour, baking powder, baking soda, salt. Set aside.
In a separate bowl, combine softened butter and sugar until creamy.
Add eggs one at a time, mixing well after each addition.
Fold in milk, peach puree, lemon juice, vanilla, and sparkling water into the batter.
Divide batter evenly between prepared cups (about 1/3 cup each).
Bake for 18-20 minutes until toothpick inserted comes out clean. Cool completely.
For buttercream: Beat butter until smooth. Gradually add powdered sugar, then peach puree, lemon juice, and salt.
Chill buttercream for 15 minutes. Pipe onto cooled cupcakes using a small round tip or ziplock bag.
Notes
Top with crushed sugar while buttercream is still wet for sparkly finish
Substitute almond milk or oat milk for dairy-free version
Chill buttercream for easier piping
Store in airtight container up to 2 days at room temperature
Nutrition
- Serving Size: 1 cupcake
- Calories: 225
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg