Introduction

These Peach Bellini Cupcakes capture the essence of a classic cocktail in a delightful, handheld treat. Light, fluffy cupcakes infused with champagne and fresh peach puree are topped with a creamy peach buttercream, making them perfect for celebrations or any time you want a touch of elegance.

A close-up view of a yellow cupcake held by a woman's hand with a pink nail, topped with smooth swirls of light orange frosting dusted with granulated sugar, crowned with a bright orange peach slice and a small red berry, with more similar cupcakes blurred in the white marbled background, all sitting on a white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cupcakes:

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 peaches blended smooth)

For the Peach Buttercream:

1 cup (230 g) unsalted butter, room temperature
3–4 cups (360–480 g) powdered sugar, sifted
3–4 tablespoons peach puree
1–2 tablespoons champagne or sparkling wine
Pinch of salt

For Garnish:

Fresh peach slices
Candied peach or cherry (optional)
Sparkling sugar or granulated sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake pan with cupcake liners for easy removal and even baking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to incorporate later.
Step 3: In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the bowl sides to ensure even mixing.
Step 5: In a small bowl, combine the champagne, milk, vanilla extract, and peach puree. Stir gently to mix.
Step 6: With the mixer on low, alternately add the dry ingredients and the champagne mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to keep the batter light.
Step 7: Using an ice cream scoop or batter dispenser, fill each cupcake liner about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: To make the buttercream, beat the butter in a large bowl until creamy, about 2–3 minutes. Gradually add powdered sugar, starting with 1 cup, beating low then high until smooth.
Step 9: Add the peach puree, champagne, and salt to the buttercream. Beat until light and fluffy, adding more puree or sugar to reach your preferred consistency.
Step 10: Once cupcakes are fully cooled, pipe generous swirls of buttercream on each. Garnish with fresh peach slices, candied fruit if desired, and a sprinkle of sparkling sugar for a festive finish.

Tips & Variations

For a non-alcoholic version, substitute the champagne with sparkling white grape juice or club soda.
If fresh peaches are out of season, canned peaches work well when drained and blended smoothly.
Chill your mixing bowl and beaters before making the buttercream for a fluffier texture.
Try adding a splash of peach liqueur to the buttercream for an extra burst of flavor.
Use a piping bag fitted with a star tip for elegant buttercream swirls.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving. Buttercream may firm up in the fridge, so gently re-whip if needed. These cupcakes can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

How to Serve

A close-up of a yellow cupcake held by a woman's hand, with a white paper liner. It has one layer of smooth, creamy peach-colored frosting swirled on top, sprinkled lightly with granulated sugar. At the very top, there is a thin, round slice of peach and a small red berry placed side by side as decoration. In the background, four more identical cupcakes are blurred, sitting on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use prosecco or another sparkling wine instead of champagne?

Yes, prosecco or any sparkling wine works well and will give the cupcakes a similar light and bubbly flavor.

How can I make these cupcakes vegan?

You can try substituting butter with vegan margarine, use a flax egg in place of eggs, and select a non-dairy milk. For the champagne, ensure it is vegan-friendly or use sparkling water. Keep in mind texture and flavor may vary slightly.