Name: Sweet Peach Wine Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 T. melted butter; 1 1/3 c. shortbread cookies, crushed (I used Lorna Doone, about 1 1/4 sleeves of cookies); 1 1/2 flour; 1 tsp Baking powder; 1/4 t salt; 1 1/4 cup sugar; 1/2 cup butter ~ softened; 3 eggs; 1/4 cup Peach wine ~ I used Arbor Mist; 2 tsp orange zest; 1/2 cup milk; 3/4 cup pureed canned peaches (drain first); 16 oz. cream cheese; 2 cup powdered sugar; 1 1/4 cup heavy cream

By: Shelly Posted: Jan 20, 2009 Updated: Apr 16, 2022 6 Comments

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My January entry in the Iron Cupcake Challenge, featuring “Wine”! These delightful Peach Wine Cupcakes are made on a sweet shortbread crust and topped with a mouthwatering swirl of cream cheese frosting.

Side view of two Peach Wine Cupcakes in front of a bottle and a glass of chardonnay

So here’s my first entry in the Iron Cupcake Challenge. This month’s ingredient was WINE. I decided that since I am no wine connoisseur I would do what I know (under $10) and go by way of Arbor Mist…to be exact Arbor Mist Peach Chardonnay. Yes, you know the one…fruity and delicious and available to the masses at an extraordinary price of $3.99 a bottle ~ and certainly in today’s economy no one will argue that this is the most perfect selection!
The cupcake I came up with is a peach wine cupcake with a shortbread cookie crust topped with a light cream cheese frosting. It is light, fruity and has a peachy, citrus flavor. A little like a cross between peach cheesecake and a lemon square. Try it and you’ll love it.

Here’s the recipe:

Preheat oven to 350

Crust:
4 T. melted butter
1 1/3 c. shortbread cookies, crushed ~ I used Lorna Doone and it was about 1 1/4 sleeves of cookies

1. Combine cookie crumbs and butter.
2. Press approx. 1 Tablespoon in each cupcake liner. Will make approx 24 cupcakes. Reserve any extra for garnish
Set aside

Cupcake:
1 1/2 flour
1 tsp Baking powder
1/4 t salt
1 1/4 cup sugar
1/2 cup butter ~ softened
3 eggs
1/4 cup Peach wine ~ I used Arbor Mist
2 tsp orange zest
1/2 cup milk
3/4 cup pureed canned peaches (drain first)

1. Sift flour, baking powder, and salt. Set aside.
2. Beat sugar and butter until light and fluffy.
3. Add eggs one at a time, beating thoroughly in between each.
4. Add wine, orange zest and pureed peaches, mix well.

5. Add dry ingredients and milk, alternately starting and ending with flour mix. Pour batter into each cup on top of cookie crust. Fill almost full, as the batter doesn’t rise that much.

Bake 20-25 minutes at 350 until toothpick comes out clean

Icing:
16 oz. cream cheese
2 cup powdered sugar
1 1/4 cup heavy cream

Add ingredients into mixer with whisk fitting. Beat mix at high speed until semi-stiff peaks form. Ice cupcakes when cooled and garnish with any leftover crumble from crust.

ENJOY!!

A peach wine cupcake topped with cream cheese frosting and garnished with shortbread crumbs.

If you’re interested in competing in the challenge next month click on the link in the right column of my blog or go to Iron Cupcake Earth

Sweet Peach Wine Cupcakes

Author: Shelly
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24 cupcakes 1x
Category: Dessert
Method: Oven
Cuisine: American

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Description

These delightful Peach Wine Cupcakes are made with sweet chardonnay and peach puree on a crunchy shortbread crust, topped with a swirl of cream cheese frosting!

Ingredients

Scale

For the Crust:

4 T. melted butter
1 1/3 c. shortbread cookies, crushed (I used Lorna Doone, about 1 1/4 sleeves of cookies)

For the Cupcakes:

1 1/2 flour
1 tsp Baking powder
1/4 t salt
1 1/4 cup sugar
1/2 cup butter ~ softened
3 eggs
1/4 cup Peach wine ~ I used Arbor Mist
2 tsp orange zest
1/2 cup milk
3/4 cup pureed canned peaches (drain first)

For the Icing:

16 oz. cream cheese
2 cup powdered sugar
1 1/4 cup heavy cream

Instructions

To Make the Crust:

1. Combine cookie crumbs and butter.
2. Press approx. 1 Tablespoon into each cupcake liner. Reserve any extra for garnish and set aside.

To Make the Cupcakes:

Preheat the oven to 350.
Sift flour, baking powder, and salt. Set aside.
Beat sugar and butter until light and fluffy.
Add eggs one at a time, beating thoroughly in between each.
Add wine, orange zest and pureed peaches, mix well.
?Add dry ingredients and milk, alternately starting and ending with flour mix. Pour batter into each cup on top of cookie crust. Fill almost full, as the batter doesn’t rise that much.
?Bake 20-25 minutes until toothpick comes out clean.

To Make the Icing:

Add ingredients into mixer with whisk fitting. Beat mix at high speed until semi-stiff peaks form.
Ice cupcakes when cooled and garnish with any leftover crumble from the crust.

Keywords: chardonnay cupcakes, peach cupcakes, easy recipes for cupcakes

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