Introduction

Peach Bellini Cupcakes are a delightful twist on the classic cocktail, featuring a moist, peach-infused cake topped with a champagne-flavored buttercream. These cupcakes are perfect for celebrations or a special treat when you want something light, fruity, and elegant.

A close-up of a yellow cupcake with smooth, swirled orange frosting on top, decorated with a small round yellow fruit slice and a red raspberry dusted with light powdered sugar at the peak; the cupcake wrapper is light pink, and the cupcake is held by a woman's hand against a white marbled surface, with similar cupcakes blurred 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 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 flour, baking powder, and salt until well combined.
Step 3: In a separate large bowl, cream the butter and granulated sugar together until the mixture is 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, mix the champagne, whole milk, vanilla extract, and peach puree.
Step 6: Alternate adding the dry ingredients and the wet mixture to the butter and sugar, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. 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: For the buttercream, beat the butter until smooth. Gradually add the sifted powdered sugar, then beat in the peach puree, champagne, and a pinch of salt. Continue beating until the frosting is light and fluffy.
Step 9: Frost the cooled cupcakes using a piping bag or a spatula. Garnish each cupcake with fresh peach slices and sprinkle with sparkling sugar. Optionally, add a candied peach or cherry for extra decoration.

Tips & Variations

Use ripe, juicy peaches for the puree to maximize natural sweetness and flavor.
If champagne is not available, you can substitute with sparkling white grape juice for a non-alcoholic version.
For a more intense peach flavor, add a teaspoon of peach extract to the batter or frosting.
Chill the buttercream slightly if it becomes too soft to pipe smoothly.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, let them come to room temperature for about 30 minutes. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A close-up of a yellow cupcake with a white paper liner is held by a woman's hand, showing multiple cupcakes in the blurred background on a white marbled surface. Each cupcake has a base of soft yellow cake topped with a tall swirl of smooth orange frosting. On top of the frosting, there is a thin round peach slice placed vertically and a small red raspberry dusted lightly with powdered sugar, adding texture and color. The scene is bright and sharp, focusing on the front cupcake's details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without alcohol?

Yes, you can replace the champagne or sparkling wine with sparkling grape juice or extra peach puree for a delicious non-alcoholic version.

How do I prevent the frosting from being too runny?

Make sure the butter is at room temperature but not melted. If the frosting is too soft, chill it in the refrigerator for 10 to 15 minutes before using. Adding powdered sugar gradually also helps control the consistency.