Peach Bellini Cupcakes With Lemon Zest Cream Cheese Swirl

Transport yourself to a sun-drenched Italian piazza with these delightful Peach Bellini Cupcakes! Inspired by the classic cocktail, these aren’t just cupcakes – they’re a little slice of happiness. We’ve taken the bubbly, peachy goodness of a Bellini and baked it into a tender, flavorful treat, complete with a luscious lemon zest cream cheese swirl and a shimmering glaze. These cupcakes are perfect for brunch, afternoon tea, or any occasion that calls for a touch of elegance and a whole lot of flavor. Get ready to impress your friends and family with this irresistible recipe!

What You’ll Need

• 150g (1 ¼ cup) All-Purpose Flour: The foundation of our cupcakes! All-purpose flour provides the perfect structure, ensuring a light and fluffy crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 150g (¾ cup) Granulated Sugar: Adds sweetness and helps create a tender texture. Granulated sugar dissolves beautifully, contributing to the overall moistness of the cupcakes.
• 1 tsp (5g) Baking Powder: Our primary leavening agent, baking powder creates air bubbles that make the cupcakes rise and become light and airy. Ensure it’s fresh for optimal results!
• ½ tsp (2.5g) Baking Soda: Works in conjunction with the yogurt to provide extra lift and a slightly tangy flavor.
• ¼ tsp (1g) Salt: Enhances the sweetness and balances the flavors. A pinch of salt is crucial for bringing out the best in all the other ingredients.
• 120g (½ cup) Unsalted Butter, Softened: Provides richness, flavor, and a tender crumb. Make sure the butter is properly softened – it should be pliable but still hold its shape.
• 2 Large Eggs: Bind the ingredients together and add richness and structure. Use large eggs at room temperature for best results.
• 120g (½ cup) Plain Yogurt: Adds moisture, tanginess, and helps activate the baking soda. Full-fat or low-fat yogurt will both work well.
• 60ml (¼ cup) Peach Puree: The star of the show! Use ripe, juicy peaches for the best flavor. You can make your own puree by blending peeled and pitted peaches until smooth.
• 60ml (¼ cup) Non-Alcoholic Sparkling Water: Mimics the bubbly nature of a Bellini and adds lightness to the batter.
• 1 tsp Vanilla Extract (Alcohol-Free): Enhances the overall flavor profile.
• Zest of ½ Lemon: Brightens the flavor and adds a lovely citrus aroma.
• 100g (½ cup) Cream Cheese, Softened: Creates a creamy, tangy swirl. Full-fat cream cheese is recommended for the best texture.
• 30g (2 tbsp) Powdered Sugar: Sweetens the cream cheese swirl and helps create a smooth consistency.
• 1 tbsp (15ml) Peach Puree (Extra for Swirl): Intensifies the peach flavor in the swirl.
• 1 tsp (5ml) Lemon Juice: Adds a touch of acidity to balance the sweetness of the swirl.
• 1 tsp (5g) Orange Zest: Complements the peach and lemon flavors with a subtle citrus note.
• 60g (½ cup) Powdered Sugar (Glaze): Creates a beautiful, glossy glaze.
• 1–2 tbsp Peach Puree (Glaze): Adds peach flavor and color to the glaze.
• 1 tsp Non-Alcoholic Sparkling Water (Glaze): Thins the glaze to the perfect consistency.
• Pinch of Orange Zest (Garnish): Adds a pop of color and aroma.
• Thin Slice of Fresh Peach (Optional Garnish): A beautiful and flavorful finishing touch.

Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

• Plain Yogurt: You can substitute sour cream or Greek yogurt for the plain yogurt.
• Peach Puree: If fresh peaches aren’t available, you can use frozen peaches (thawed and drained) or canned peaches in juice (drained).
• Non-Alcoholic Sparkling Water: Club soda or ginger ale can be used as a substitute, but they will slightly alter the flavor.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Simultaneously, line a 12-cup muffin tin with paper liners. Using liners prevents sticking and makes for easy cupcake removal.
2. Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar. This is a crucial step! Beat them for approximately 3 minutes, or until the mixture becomes light and fluffy. This incorporates air, resulting in tender cupcakes.
3. Incorporate Eggs: Add the eggs one at a time to the creamed butter and sugar. Beat well after each addition. This ensures each egg is fully emulsified into the batter, contributing to a smooth texture.
4. Combine Wet Ingredients: Gently stir in the plain yogurt, 60ml of peach puree, 60ml of non-alcoholic sparkling water, vanilla extract, and lemon zest. Mix until *just* combined. Overmixing at this stage can develop the gluten in the flour, leading to tough cupcakes.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for consistent rising.
6. Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients. Fold gently until no streaks of flour remain. Again, avoid overmixing!
7. Prepare the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese with 30g of powdered sugar, 1 tablespoon of peach puree, lemon juice, and orange zest until smooth and creamy. This swirl adds a delightful tang and visual appeal.
8. Fill & Swirl: Spoon approximately 1/3 cup of batter into each prepared cupcake liner (about one-third full). Drop a teaspoon of the cream cheese mixture onto the center of each cupcake. Then, cover with another 1/3 cup of batter. Use a toothpick to gently swirl the batter, creating a beautiful marbled effect. Don’t over-swirl, or the colors will blend too much.
9. Bake to Perfection: Bake for 18-20 minutes, or until a toothpick inserted into the side of a cupcake comes out clean. Start checking at 18 minutes to avoid overbaking.
10. Cooling Process: Allow the cupcakes to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
11. Glaze Preparation: While the cupcakes cool, prepare the glaze. Whisk together 60g of powdered sugar with 1-2 tablespoons of peach puree, 1 teaspoon of sparkling water, and a splash of lemon juice until smooth and glossy. Adjust the amount of peach puree and sparkling water to achieve your desired consistency.
12. Glaze & Garnish: Drizzle the glaze over the cooled cupcakes, allowing it to pool slightly for a visually appealing shine. Finish each cupcake with a thin slice of fresh peach or a pinch of orange zest for a final touch of color and flavor.

The Science Behind the Bellini Flavor

The magic of a Peach Bellini lies in the delicate balance of sweet peach and bubbly Prosecco. This recipe captures that essence without the alcohol, making it perfect for all ages. The peach puree provides the core flavor, while the non-alcoholic sparkling water mimics the effervescence of Prosecco. The lemon zest in both the cupcake and the cream cheese swirl brightens the flavors and adds a refreshing complexity. The orange zest complements the peach beautifully, creating a harmonious blend.

Tips for the Perfect Swirl

Achieving a beautiful cream cheese swirl is easier than you think! The key is to use softened cream cheese and not overmix the swirl. A slightly looser swirl consistency will spread more easily within the batter. When swirling with a toothpick, move it in a figure-eight motion for a more natural, marbled look. Avoid digging all the way to the bottom of the liner – you want the swirl to remain distinct.

Peach Puree: Fresh vs. Store-Bought

While store-bought peach puree can be convenient, using fresh peaches will elevate the flavor of these cupcakes significantly. To make your own puree, simply peel and pit ripe peaches, then blend them until smooth. If using frozen peaches, thaw them completely and drain any excess liquid before blending. The quality of the peach puree directly impacts the overall taste, so choose the ripest, most flavorful peaches you can find.

Storing Your Peach Bellini Cupcakes

These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. If you live in a warm climate, refrigerate them to prevent the glaze from melting. For longer storage, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them completely before frosting.

Frequently Asked Questions

Can I use a different type of sparkling water?

Yes, you can! Any clear, unflavored sparkling water will work. Avoid tonic water, as it has a distinct flavor that will alter the taste of the cupcakes.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them in an airtight container until ready to frost. Prepare the glaze just before serving for the best texture.

These Peach Bellini Cupcakes with Lemon Zest Cream Cheese Swirl are a delightful treat that’s sure to impress! Don’t forget to save this recipe to your Pinterest board for later inspiration. Happy baking!

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