Introduction

Peach Bellini Cupcakes bring the refreshing taste of a classic cocktail into a delightful dessert form. These moist cupcakes are infused with champagne and peach puree, topped with a creamy peach buttercream and a sparkling sugar garnish. Perfect for celebrations or a special treat!

A yellow cupcake in a white paper wrapper topped with creamy peach-colored frosting swirled in two layers, with a glossy red cherry partly covered by a semi-circle slice of peach standing upright on top, all sprinkled lightly with granulated sugar. The cupcake sits on a white plate with a white marbled texture beneath. Other similar cupcakes with the same decoration blur softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (190 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
½ cup champagne or sparkling wine
¼ cup whole milk
1 teaspoon vanilla extract
½ cup peach puree (fresh or canned)
1 cup (230 g) unsalted butter, room temperature (for buttercream)
3–4 cups (360–480 g) powdered sugar, sifted
3–4 tablespoons peach puree (for buttercream)
1–2 tablespoons champagne or sparkling wine (for buttercream)
Pinch of salt (for buttercream)
Fresh peach slices (for garnish)
Candied peach or cherry (optional, for garnish)
Sparkling sugar or granulated sugar (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Step 2: In a bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 3: In a separate large bowl, cream the ½ cup butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Step 5: In another bowl, combine the champagne, milk, vanilla extract, and ½ cup peach puree.
Step 6: Alternately add the dry ingredients and the wet mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Step 7: Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Step 8: To make the buttercream, beat 1 cup unsalted butter until smooth. Gradually add sifted powdered sugar, then mix in 3 to 4 tablespoons peach puree, 1 to 2 tablespoons champagne, and a pinch of salt. Beat until light and fluffy.
Step 9: Frost the cooled cupcakes with the peach bellini buttercream using a piping bag. Garnish with fresh peach slices and a sprinkle of sparkling sugar. Add candied peach or cherry if desired.

Tips & Variations

Use fresh, ripe peaches for the purest flavor, or canned peaches if fresh are not in season.
Substitute prosecco for champagne for a slightly different sparkling wine flavor.
For a non-alcoholic version, replace the champagne with sparkling white grape juice.
Chill the butter and mixing bowls before making buttercream to help achieve a smooth texture.
Adjust the amount of powdered sugar in the frosting to get your preferred sweetness and consistency.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. If needed, reheat briefly in the microwave without frosting to warm the cupcake base.

How to Serve

The image shows a close-up of a single yellow cupcake with a slightly golden top, held by a woman's hand with neatly trimmed pink nails. The cupcake has one thick swirl layer of smooth, creamy peach-colored frosting on top. At the peak of the frosting, there is a shiny, fresh half-slice of peach with a bright orange color and a small red cherry-like fruit placed right in the middle. The frosting swirl is lightly sprinkled with sparkling sugar crystals that catch the light. In the background, there are five more identical cupcakes arranged on a white plate on a white marbled surface, all with the same peach frosting and fruit decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance. Store them unfrosted in an airtight container at room temperature and frost just before serving for the freshest taste.

What if I don’t have champagne or sparkling wine?

You can substitute with sparkling white grape juice for a non-alcoholic version or use any sparkling wine or prosecco that you prefer.