Peach Bellini Cupcakes

Why make this recipe

Peach Bellini Cupcakes are light, fruity, and festive. They use champagne for a gentle flavor and peach puree for real fruit taste. These cupcakes work well for parties, brunch, or a simple treat when you want something a little special.

This recipe mixes simple cake batter with champagne and tops cupcakes with peach buttercream. The steps are easy and the cake bakes quickly. For another easy cupcake idea, see this simple cupcake recipe example for a basic method you can follow.

How to make Peach Bellini Cupcakes

Make the batter in three bowls: dry, wet, and mixing bowl. Cream butter and sugar first, then add eggs, champagne, and vanilla. Add dry and milk in parts so the batter stays smooth. Bake until a toothpick comes out clean. After the cupcakes cool, make peach buttercream and frost the cakes. For extra tips on filling liners and baking times, check this cupcake baking guide.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup champagne
• 2 tsp vanilla extract
• 1/2 cup milk
• 1 cup powdered sugar
• 1/4 cup peach puree
• 1/2 cup unsalted butter, softened (for frosting)
• Fresh peach slices (for garnish)
• Sparkling sugar (for garnish)

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Mix in champagne and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until just combined.
7. Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow cupcakes to cool completely.
9. For the frosting, beat together the softened butter and peach puree, then add powdered sugar until smooth and fluffy.
10. Frost cooled cupcakes with peach buttercream, and top with fresh peach slices and sparkling sugar.
11. Serve and enjoy!

How to serve Peach Bellini Cupcakes

Place cupcakes on a pretty plate or a tiered stand. Add a small peach slice on each cupcake and sprinkle sparkling sugar right before serving so it stays crisp. Serve with a cold drink or a small glass of champagne for adults.

How to store Peach Bellini Cupcakes

Keep cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature for 20–30 minutes before serving so the buttercream softens. For longer storage, freeze unfrosted cupcakes up to 2 months and thaw before frosting.

Tips to make Peach Bellini Cupcakes

• Use room temperature eggs and butter for a smooth batter.
• Do not overmix the batter; stop when the flour is just combined.
• For a stronger peach taste, add a teaspoon of peach extract to the frosting.
• Pipe the frosting to keep the cupcakes neat. For more baking help, read this cupcake tips and tricks.

Variation (if any)

• Make a non-alcohol version: swap champagne for peach juice or club soda.
• Turn these into mini cupcakes; bake 10–12 minutes and watch closely.
• Add chopped toasted almonds to the frosting for crunch.

FAQs

Q: Can I use sparkling wine instead of champagne?

A: Yes. Any dry sparkling wine works fine and adds similar flavor.

Q: How do I make peach puree?

A: Peel and chop ripe peaches, then blend until smooth. Strain if you want a very smooth puree.

Q: Can I make the frosting ahead?

A: Yes. Keep frosting in the fridge up to 3 days. Bring to room temperature and re-whip before using.

Q: Can I skip the fresh peach garnish?

A: Yes. You can use candied peach, a small mint leaf, or extra sparkling sugar.

Conclusion

For a tested version and extra photos, you can compare notes with the original recipe at Peach Bellini Cupcakes – Sprinkle Bakes.

Peach Bellini Cupcakes

Light, fruity, and festive cupcakes infused with champagne and topped with peach buttercream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Brunch, Dessert, Snack

Cuisine: American, Bakery

Calories: 220

Ingredients Method Notes

Ingredients

  

Cupcake Ingredients

• 1.5 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cups unsalted butter, softened For the batter
• 1 cups granulated sugar
• 2 large eggs Use room temperature
• 0.5 cups champagne Can substitute with peach juice or club soda for non-alcohol version
• 2 tsp vanilla extract
• 0.5 cups milk

Peach Buttercream Frosting

• 1 cups powdered sugar
• 0.25 cups peach puree For stronger taste, add a teaspoon of peach extract
• 0.5 cups unsalted butter, softened For the frosting
• as needed Fresh peach slices For garnish
• as needed Sparkling sugar For garnish

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Mix in champagne and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until just combined.
7. Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow cupcakes to cool completely.

Frosting and Serving

1. For the frosting, beat together the softened butter and peach puree, then add powdered sugar until smooth and fluffy.
2. Frost cooled cupcakes with peach buttercream, and top with fresh peach slices and sparkling sugar.
3. Place cupcakes on a pretty plate or a tiered stand and serve with a cold drink or a small glass of champagne for adults.

Notes

Keep cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature for 20–30 minutes before serving. For longer storage, freeze unfrosted cupcakes up to 2 months and thaw before frosting.