Peach Bellini Cupcakes are like a little party in every bite, combining the sweet, juicy taste of fresh peaches with a hint of bubbly Champagne flavor. These cupcakes have a light, fluffy texture with a creamy frosting that captures that classic Bellini cocktail vibe in a fun, dessert form. They’re perfect for warm days or any time you want a touch of something special and fruity.
I love making these cupcakes when friends come over because they’re always a big hit. The peach flavor feels so fresh and bright, and the subtle champagne in the frosting gives it a grown-up twist that’s not too strong. I like to top them with a little slice of peach or a sprinkle of sugar for an extra pop of color and sweetness. It’s a simple way to make something that feels fancy but is really easy to bake.
These cupcakes are great for celebrations, brunches, or just to treat yourself on a sunny afternoon. I often think about sharing them with friends while we chat outside, enjoying the fresh air and a sweet treat. If you want a bakery-style dessert with a fun and fruity feel, Peach Bellini Cupcakes are a wonderful choice that always brings smiles around the table.
Key Ingredients & Substitutions
Fresh Peaches: Fresh peaches bring natural sweetness and moistness. If peaches aren’t in season, try frozen peaches thawed and drained, or canned peaches in juice (not syrup) for best flavor.
Butter: Butter adds richness and tenderness. Use unsalted to control salt levels. For a dairy-free option, try coconut oil, but note that flavor and texture may vary slightly.
Champagne or Sparkling Wine: This adds the signature Bellini flavor. You can substitute with sparkling white grape juice or club soda for a non-alcoholic version that still brings bubbles and lightness.
Powdered Sugar: Sifted powdered sugar ensures smooth frosting. If unavailable, granulated sugar won’t work here—it’ll make frosting gritty.
How Do I Get the Peach Flavor and Texture Just Right in Both Cupcakes and Frosting?
The peach flavor is key and getting it balanced in both cupcake and frosting helps them complement each other perfectly.
- In Cupcakes: Finely chop peaches so they mix evenly without making batter too wet. Gently fold them in last to keep chunks intact but well distributed.
- In Frosting: Use peach puree made by blending fresh peaches until smooth. Add slowly to butter and sugar, adjusting until frosting is smooth and pipeable. Too much puree can thin frosting, so add powdered sugar if needed.
- Champagne: Add to frosting last and in small amounts to keep texture right and add subtle flavor without making frosting runny.
- Tip: Cool cupcakes completely before frosting to avoid melting the creamy Bellini topping.
Equipment You’ll Need
- Cupcake liners and a muffin tin – I use these to get perfectly shaped cupcakes and easy cleanup.
- Electric mixer – makes beating butter and sugar quick and smooth.
- Mixing bowls – for combining dry ingredients and mixing batter.
- Spatula or spoon – helps gently fold in the chopped peaches and mix ingredients evenly.
- Piping bag or butter knife – for evenly spreading or piping the frosting on top.
Flavor Variations & Add-Ins
- Use canned peaches in syrup instead of fresh for a sweeter, softer fruit flavor. Drain well before adding.
- Swirl in some raspberry or strawberry jam into the frosting for added berry goodness.
- Add a dash of ginger or cinnamon to the batter or frosting for a warm, spicy twist.
- Top with toasted almonds or macadamia nuts for crunch and a nutty flavor profile.
Peach Bellini Cupcakes
Ingredients You’ll Need:
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
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh peaches, peeled and finely chopped (about 1 large peach)
For the Peach Bellini Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2-3 tbsp peach puree (fresh peaches blended)
- 2 tbsp Champagne or sparkling wine
- 1/2 tsp vanilla extract
- Pinch of salt
For Garnish:
- Thin peach slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 18-22 minutes to bake, plus 10-15 minutes to make and apply the frosting. Be sure to let the cupcakes cool completely before frosting, so plan for at least 40-50 minutes total from start to delicious finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners so you’re ready to fill the batter.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
3. Cream Butter and Sugar:
Using an electric mixer, beat the softened butter and sugar in a large bowl until the mixture is light and fluffy—this usually takes about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Beat in eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for wonderful flavor.
5. Combine Wet and Dry Ingredients:
Add the dry flour mixture to the butter mixture in three parts, alternating with the milk added in two parts. Begin and end with the dry ingredients, mixing gently just until everything is combined.
6. Fold in Fresh Peaches:
Carefully fold the finely chopped peaches into the batter to spread that fresh peach flavor evenly.
7. Fill Cupcake Liners and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the frosting from melting later.
9. Make the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, beating well after each addition.
10. Add Peach Puree and Champagne:
Beat in the peach puree, Champagne or sparkling wine, vanilla extract, and a pinch of salt. If the frosting is too thin, add more powdered sugar. If it’s too thick, add a little more Champagne to make it smooth and easy to pipe.
11. Frost the Cupcakes:
Once cupcakes are fully cooled, use a piping bag or a knife to frost each cupcake generously with the peach Bellini frosting.
12. Garnish and Serve:
Top each cupcake with a thin slice of fresh peach for a pretty and tasty finish. Serve these cupcakes the same day for best flavor and freshness.
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before chopping and folding them into the batter to avoid soggy cupcakes.
How Do I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make These Cupcakes Without Alcohol?
Absolutely! Substitute the Champagne with sparkling white grape juice or club soda to keep the bubbly flavor without the alcohol.
How Can I Make the Frosting Thicker or Thinner?
If the frosting is too thin, add more powdered sugar a little at a time. If it’s too thick, add a splash more Champagne or peach puree until you reach your desired consistency.
