Peach Bellini Cupcakes

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Peach Bellini Cupcakes bring a sparkling twist to traditional sweet treats. Infused with peach puree and a splash of champagne, these cupcakes are perfect for celebrations, brunches, or any moment you want to elevate with elegance. Their soft, moist crumb is complemented by a luscious peach buttercream that swirls like a summer sunset.

Each bite delivers a burst of fruity sophistication, enhanced by the delicate fizz of bubbly. Topped with a sugared peach slice or a candied cherry, they don’t just taste incredible—they look the part too. These cupcakes capture the effervescence of a Bellini in a handheld dessert that will have guests swooning.

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Ingredients for this Peach Bellini Cupcakes Recipe

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup peach puree (fresh or canned)
• 1/4 cup champagne or sparkling wine
• 1 tsp vanilla extract

For the Peach Buttercream:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 3 tbsp peach puree
• 1 tbsp champagne
• A few drops of orange food coloring (optional)

Toppings (optional):

• Fresh peach slices
• Maraschino cherries or sugared fruit
• Edible glitter or sugar crystals

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Step 1: Prep the Oven and Cupcake Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy cleanup.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each. Add in the peach puree, champagne, and vanilla extract. Mix until combined.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture. Mix until just incorporated. Do not overmix.

Step 6: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.

Step 7: Make the Peach Buttercream

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time. Mix in the peach puree and champagne. Add food coloring if desired. Beat until smooth and fluffy.

Step 8: Frost and Decorate

Once the cupcakes are cool, frost them using a piping bag for beautiful swirls. Top with a peach slice, cherry, or your choice of garnish.

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Frequently Asked Questions

How boozy are these cupcakes?

The alcohol in the champagne mostly bakes out during cooking, leaving behind a subtle flavor. You can always adjust the amount in the buttercream to your preference.

Can I make these without alcohol?

Absolutely. Swap the champagne for sparkling white grape juice or even club soda for a non-alcoholic version that still delivers that fizzy twist.

What kind of peaches should I use?

Fresh, ripe peaches work best, but canned or frozen (thawed) peaches can also be used for the puree. Just ensure they’re well-drained.

Can I prepare the buttercream in advance?

Yes! Store it in the refrigerator for up to 3 days. Let it soften and re-whip before using for a fluffy finish.

How do I get the perfect swirl on top?

Use a star tip with your piping bag and apply even pressure while swirling from the outside in. Practice on parchment paper if needed.

What if I don’t have a piping bag?

No worries. Use a zip-top bag with the corner snipped off or simply spread the frosting with a knife or spatula.

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