Peach Bellini Cupcakes

Okay, I have to say it — these Peach Bellini Cupcakes might be the prettiest little treats I’ve ever made. They taste like a sunny afternoon in cupcake form. I couldn’t stop smiling after the first bite.

The mix of sweet peach and a light touch of bubbly flavor feels so fun and fresh. It’s that perfect blend of fancy and simple, you know? Every time I bake them, my kitchen smells like summer.

If you love soft cupcakes with a fruity twist, this one’s totally worth it. They’re light, moist, and just a little extra with the frosting on top. I always make a batch when I want something that feels special but still easy.

So grab your peaches, a little sparkling drink, and let’s bake these sweet Peach Bellini Cupcakes together. They’re my go-to for any bright, happy day — and I think you’ll love them too.

Why You’ll Love This Recipe

• A Party in Your Mouth: Sweet peaches and bubbly champagne create a delightful flavor combination reminiscent of the classic cocktail.
• Visually Stunning: Topped with peach-hued swirls of buttercream, these cupcakes are a feast for the eyes.
• Impressively Simple: While they look and taste sophisticated, the steps are beginner-friendly.
• Versatile for Any Occasion: Perfect for birthdays, weddings, or anytime you feel like treating yourself!
• Made with Real Ingredients: Fresh peaches, real champagne, and no artificial flavors make these cupcakes truly special.

Required Kitchen Tools

To create these stunning Peach Bellini Cupcakes, you’ll need the following tools:

• Mixing Bowls: At least three—one for dry ingredients, one for wet, and one for buttercream.
• Electric Mixer: A hand or stand mixer will make creaming and whipping a breeze.
• Measuring Cups and Spoons: Precision is key in baking!
• Cupcake Pan: Standard 12-cup size works perfectly.
• Piping Bag with Tip: For beautifully frosted cupcakes.
• Spatula and Whisk: For mixing and scraping.

Ingredients

Here’s a breakdown of the ingredients you’ll need to create this masterpiece. Each plays a vital role in delivering that Bellini magic.

Champagne Pastry Cream (Optional but Luxurious!)

• 1 egg yolk: Adds richness to the cream.
• 3 tsp granulated sugar: Provides just the right amount of sweetness.
• 1 ¼ tsp cornstarch: For a smooth, thick consistency.
• 6 tbsp champagne: Use your favorite bubbly for flavor.
• 1 ½ tsp unsalted butter (cold): Adds a silky finish.
• ⅛ tsp salt: Balances the sweetness.

Cupcakes

• 1 ¼ cups all-purpose flour: The foundation for a tender cupcake.
• 1 ½ tsp baking powder: Ensures a nice rise.
• ¼ tsp salt: Enhances the other flavors.
• ¾ cup granulated sugar: Sweetens the batter perfectly.
• 1 ½ tbsp vegetable oil: Keeps the cupcakes moist.
• ½ tsp vanilla extract: Adds a hint of warmth.
• 2 large eggs: Provide structure and richness.
• ½ cup champagne or sparkling wine: Brings that signature Bellini sparkle.
• ⅔ cup fresh peaches, diced (¼”): For bursts of fruity goodness.

Peach Buttercream

• ½ cup unsalted butter (room temperature): The creamy base of the frosting.
• ½ cup vegetable shortening: Helps the frosting hold its shape.
• 4 cups powdered sugar: Adds sweetness and structure.
• 2 tbsp peach schnapps: For a concentrated peach flavor.
• 1–3 tbsp champagne: To thin the frosting and add flavor.
• Red, yellow, and orange gel food coloring: For that peachy gradient swirl.

Variations for Peach Bellini Cupcakes

• Non-Alcoholic Option: Replace champagne with sparkling white grape juice and omit the schnapps in the buttercream, adding peach puree instead.
• Make It Extra Fruity: Add peach puree to the cupcake batter for a more pronounced peach flavor.
• Jazz Up the Buttercream: Swirl in a teaspoon of freshly grated ginger for a zesty kick.
• Use Canned Peaches: If fresh peaches aren’t in season, canned peaches (well-drained) work beautifully.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Step-by-Step Instructions

1. Make the Champagne Pastry Cream

1. In a small saucepan, whisk the egg yolk, sugar, and cornstarch until smooth.
2. Gradually whisk in the champagne until combined.
3. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles slightly.
4. Remove from heat and stir in the cold butter and salt.
5. Let cool completely, then refrigerate until ready to use.

2. Prepare the Cupcake Batter

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar, oil, and vanilla extract with an electric mixer until combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually mix in the dry ingredients, alternating with the champagne, beginning and ending with the dry ingredients.
6. Gently fold in the diced peaches.
7. Divide the batter evenly among the cupcake liners, filling each about ¾ full.

3. Bake the Cupcakes

1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

4. Make the Peach Buttercream

1. Beat the butter and shortening on medium speed until smooth and fluffy, about 2–3 minutes.
2. Gradually add powdered sugar, one cup at a time, mixing well between additions.
3. Mix in the peach schnapps and champagne, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Divide the frosting into three bowls. Use gel food coloring to tint one portion red, another orange, and the last yellow.

5. Assemble the Cupcakes

1. Optional: Hollow out the center of each cupcake using a small spoon or cupcake corer and fill with the champagne pastry cream.
2. Fit a piping bag with a large star tip and layer the three colors of buttercream side-by-side in the bag for a swirl effect.
3. Pipe the buttercream onto the cooled cupcakes in tall, decorative swirls.

Serving and Decoration Ideas

• Garnish with Fresh Peaches: A thin slice of peach on top adds freshness.
• Sprinkle with Edible Glitter: For a glamorous finish.
• Serve with Champagne: Pair with a glass of bubbly for the ultimate Bellini experience.

Storing Peach Bellini Cupcakes

• At Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• In the Fridge: Frosted cupcakes can be refrigerated for up to 5 days. Let them come to room temperature before serving.
• In the Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw in the fridge overnight before frosting.

Nutrition Information

Serving Size	Calories	Carbs	Fat	Protein
1 Cupcake	~320	38g	16g	3g

Peach Bellini Cupcakes FAQs

Can I make these cupcakes in advance?

Yes! Bake the cupcakes and make the pastry cream a day ahead. Assemble and frost on the day of serving for maximum freshness.

Can I substitute the champagne?

Absolutely! Sparkling cider or even peach nectar works as a non-alcoholic alternative.

How do I prevent soggy cupcakes from the peaches?

Toss diced peaches in a bit of flour before folding them into the batter. This helps prevent them from sinking.

Ready to impress your guests? These Peach Bellini Cupcakes are guaranteed to steal the show. Cheers to sweet, sparkling moments!