Peach Bellini Cupcakes Recipe
If you adore the bubbly delight of a classic cocktail and crave a sweet treat to match, these Peach Bellini Cupcakes are going to blow your mind. Bursting with fresh peach flavor and a splash of champagne magic, this cupcake recipe brings all the elegance and fun of a Peach Bellini cocktail into a moist, fluffy cake topped with a luscious, sparkling buttercream. Whether for a festive brunch, a summer party, or a special celebration, Peach Bellini Cupcakes are guaranteed to impress every bite of the way.
Ingredients You’ll Need
Every ingredient in this Peach Bellini Cupcakes recipe plays a simple but vital role in creating that perfect balance of flavor, texture, and charm. From the airy cake crumb to the smooth, boozy frosting, these components come together beautifully without any fuss.
- All-purpose flour: Provides the structure and light crumb that make these cupcakes truly irresistible.
- Baking powder: Ensures a nice rise for fluffy, tender cupcakes.
- Salt: Enhances the sweetness and rounds out the flavors perfectly.
- Unsalted butter: Adds richness and moisture to both cupcakes and frosting, crucial for that melt-in-your-mouth feeling.
- Granulated sugar: Sweetens the cake while helping to create a delicate crumb.
- Eggs: Bind everything together and add to the cupcake’s structure and fluffiness.
- Champagne or sparkling wine: The star ingredient that infuses subtle bubbles and that unmistakable Peach Bellini flair.
- Whole milk: Adds moisture, ensuring the cake stays soft and tender.
- Vanilla extract: Deepens the sweetness and melds the flavors harmoniously.
- Peach puree: Brings fresh, juicy peach flavor, so essential to those Peach Bellini vibes.
- Powdered sugar: Creates a silky, sweet buttercream texture perfect for piping.
- Pinch of salt: Balances the sweetness in the frosting beautifully.
- Fresh peach slices: Add fresh, juicy garnish that boosts the cupcake’s visual appeal and flavor.
- Candied peach or cherry (optional): A festive touch that’s as beautiful as it is delicious.
- Sparkling sugar or granulated sugar: Adds a magical sparkle to each cupcake for extra festive fun.
How to Make Peach Bellini Cupcakes
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with your favorite cupcake liners. This simple start sets the stage for perfectly baked Peach Bellini Cupcakes every time, ensuring even cooking and easy cleanup.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This evenly distributes the leavening agents and seasoning, which helps your cupcakes rise uniformly and taste balanced.
Step 3: Cream Butter and Sugar
In a large bowl, beat your room temperature butter with the granulated sugar until the mixture turns light and fluffy—about 2 to 3 minutes. This step is key for a tender crumb and that melt-in-your-mouth texture.
Step 4: Add Eggs One at a Time
Incorporate the eggs one by one, ensuring each is fully mixed before adding the next. This gradual addition enriches your batter, giving your Peach Bellini Cupcakes their soft, cohesive structure.
Step 5: Combine Wet Ingredients
In a separate bowl, stir together the champagne or sparkling wine, whole milk, vanilla extract, and peach puree. This mixture introduces the signature Peach Bellini flavor and extra moisture.
Step 6: Alternate Adding Dry and Wet Ingredients
Add the dry ingredients and wet mixture alternately to the butter mixture, starting and ending with the dry. Stir gently until just combined to avoid overmixing, which can make cupcakes tough.
Step 7: Bake to Perfection
Scoop the batter into the liners, filling each about two-thirds full. Pop them in the oven for 18–20 minutes, or until a toothpick comes out clean. Once baked, let the cupcakes cool completely before frosting so your buttercream doesn’t melt away.
Step 8: Make the Peach Bellini Buttercream
Beat the butter until smooth, then gradually add powdered sugar. Once fluffy, fold in peach puree, champagne, and a pinch of salt. Keep beating until the frosting feels light and airy—the perfect cloud of sweetness to crown your Peach Bellini Cupcakes.
Step 9: Frost and Garnish
Pipe the luscious buttercream onto each cooled cupcake. To finish, decorate with fresh peach slices, a sprinkle of sparkling sugar, and, if you like, a candied peach or cherry. It’s all about making these cupcakes as beautiful as they are delicious!
How to Serve Peach Bellini Cupcakes
Garnishes
Fresh peach slices give a juicy, natural touch that echoes the cupcake’s core flavor, while sparkling sugar adds just the right amount of glam. Candied peaches or cherries are optional but make your presentation feel extra festive and inviting.
Side Dishes
These cupcakes pair wonderfully with a light, chilled glass of champagne or your favorite sparkling wine to echo that bubbly Peach Bellini feel. For a brunch spread, add fresh fruit salads or a cheese platter to balance the sweetness.
Creative Ways to Present
Try serving your Peach Bellini Cupcakes on a tiered stand for an elegant tea-party vibe, or place them on bright, summery plates for casual outdoor entertaining. Wrapping cupcake liners with decorative ribbons also brings a charming, personal touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover Peach Bellini Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, storing them in the fridge will keep the buttercream firm, but bring them back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes for up to three months by wrapping them tightly in plastic wrap and placing in a freezer-safe bag. For best results, freeze the frosting separately and assemble once the cupcakes are thawed to keep everything fresh and luscious.
Reheating
If you want to warm your cupcakes slightly, let them thaw fully and then allow them to come to room temperature. Avoid microwaving frosted cupcakes, as the buttercream may melt—patience here makes the texture perfect and enjoyable.
FAQs
Can I make Peach Bellini Cupcakes without alcohol?
Absolutely! Simply substitute the champagne or sparkling wine with sparkling white grape juice or club soda for a non-alcoholic version that still delivers beautiful bubbles and flavor.
Can I use frozen peaches for the puree?
Yes. Just thaw them completely and drain any excess liquid before pureeing. Frozen peaches work well and give you that fresh peach flavor year-round.
How do I make sure my cupcakes turn out moist?
Be careful not to overmix your batter and measure your ingredients accurately. Also, don’t overbake—checking with a toothpick a few minutes before the timer goes off helps catch that perfect moment.
Can I make a larger batch of frosting in advance?
Definitely! Buttercream holds up well in the fridge for a couple of days. Just bring it back to room temperature and re-whip briefly before using to restore its fluffiness.
What is the best way to pipe the buttercream?
Use a large star or round tip and pipe in a swirling motion starting from the outer edge to the center. This technique gives a beautifully elegant finish perfect for showcasing your Peach Bellini Cupcakes.
Final Thoughts
There’s nothing quite like the joyful, sophisticated flavor of Peach Bellini Cupcakes to brighten any occasion. From the first bite to the last crumb, their delicate balance of peach and bubbly champagne flavor feels like a celebration all on its own. I hope you give these cupcakes a whirl and discover just how effortlessly they can become your new go-to treat for sharing smiles and sweet moments.
Print
Peach Bellini Cupcakes Recipe
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Diet: Halal
Description
Delight in these Peach Bellini Cupcakes, a perfect blend of light, fluffy vanilla cake infused with champagne and fresh peach puree, topped with a luscious peach buttercream frosting and garnished with fresh peach slices and sparkling sugar. Ideal for brunch, parties, or any special occasion.
Ingredients
Cake
- 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)
Buttercream Frosting
- 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
Garnish
- Fresh peach slices
- Candied peach or cherry (optional)
- Sparkling sugar or granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light, creamy, and fluffy, about 2 to 3 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains smooth.
- Combine Wet Ingredients: In a separate bowl, mix together the champagne or sparkling wine, whole milk, vanilla extract, and peach puree until well combined.
- Mix Batter: Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cupcakes dense.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare Buttercream Frosting: Beat the butter on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, continuing to beat. Then blend in the peach puree, champagne or sparkling wine, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost and Garnish: Once the cupcakes are completely cooled, frost them generously using a piping bag fitted with your preferred tip. Garnish each cupcake with fresh peach slices, optional candied peach or cherry, and a sprinkle of sparkling or granulated sugar for a beautiful finishing touch.
Notes
- Use fresh peach puree during peach season for the best flavor, or canned peaches mashed smoothly as an alternative.
- Champagne or sparkling wine can be substituted with non-alcoholic sparkling grape juice for a kid-friendly version.
- Ensure the butter and eggs are at room temperature for smoother batter consistency.
- Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes tender.
- Buttercream frosting can be refrigerated in an airtight container for up to 3 days; allow to soften at room temperature before frosting.
- Decorate cupcakes just before serving to keep peaches fresh and vibrant.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach puree, buttercream frosting, party cupcakes, brunch dessert
