Peach Bellini Cupcakes are a fun and fruity twist on classic cupcakes, bursting with the sweet flavors of ripe peaches and a touch of bubbly champagne. These little treats have a light, fluffy texture with a peachy glaze or frosting that makes every bite feel like a mini celebration. They’re perfect for spring or summer when peaches are at their best and you want something fresh and cheerful.
I love making these cupcakes when friends come over because they’re always a hit and spark great conversations. The hint of champagne adds a grown-up flair without being too strong, and the peach flavor feels just right — not too sweet, but perfectly juicy. One of my favorite things is how the cupcakes smell while baking; it’s like a sweet promise of the deliciousness to come.
For serving, I like to chill them a bit so the frosting is cool and refreshing, which is especially nice on a warm day. They’re great on their own or paired with a glass of sparkling wine to match the Peach Bellini vibe. I find these cupcakes bring a little sparkle to any gathering, whether it’s a weekend brunch or a birthday party. They’re simple to love and even easier to share!
Key Ingredients & Substitutions
Peach Puree: Fresh peaches give the best natural sweetness and flavor. If fresh peaches aren’t available, canned peaches work well too—just blend them smooth. For a twist, try using peach jam or preserves for added sweetness.
Sparking Wine or Champagne: This adds a bubbly flavor but can be swapped with sparkling grape juice or club soda for a non-alcoholic version. I like using Prosecco for its bright, fruity notes, but any dry sparkling wine will do.
Butter: Softened unsalted butter is key to a tender crumb and smooth frosting. If you prefer dairy-free, use vegan butter alternatives. Room temperature really helps with creaming for fluffiness.
Flour: All-purpose flour works best here to keep the cupcakes light. For a gluten-free option, try a 1:1 gluten-free baking flour blend, but note that texture may slightly change.
How Can I Make Sure My Cupcakes Turn Out Moist and Fluffy?
The key lies in mixing and ingredient temperature:
- Use room temperature butter, eggs, and milk to create an even batter that traps air, making cupcakes light.
- Cream the butter and sugar well until pale and fluffy—this step builds the cupcake’s structure.
- Add dry and wet ingredients alternately when mixing, starting and ending with dry. Mix just enough to combine, avoiding overmixing to keep cupcakes tender.
- Don’t skip sifting your powdered sugar for frosting; it helps create a smooth, creamy texture.
- Cool cupcakes fully before frosting to prevent melting and sliding. Patience here really pays off!
Equipment You’ll Need
- Paper cupcake liners and a muffin tin – I recommend these because they keep your cupcakes neat and easy to serve.
- Mixing bowls and a whisk or electric mixer – makes baking faster and helps mix ingredients smoothly.
- Measuring cups and spoons – for accuracy to get perfect texture and flavor every time.
- Blender or food processor – useful for turning peaches into a smooth puree quickly.
- Cooling rack – helps cupcakes cool evenly so the frosting goes on nicely without melting.
Flavor Variations & Add-Ins
- Use different fruits like nectarines or plums for a twist on flavor, especially when peaches aren’t in season.
- Swap out the frosting with cream cheese frosting for a tangy contrast that pairs well with the fruit.
- Add chopped nuts or toasted almonds on top for crunch and extra flavor.
- Mix in a splash of orange liqueur or lemon zest in the batter to give a citrusy zing that complements the peaches.
How to Make 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
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/3 cup peach puree (fresh or canned peaches blended)
- 1/4 cup sparkling wine or champagne
- 1/2 cup whole milk
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/4 cup peach puree
- 2-3 tbsp sparkling wine or champagne
- 1/2 tsp vanilla extract
- Pinch of salt
For Garnish:
- Fresh peach slices (enough to top each cupcake)
How Much Time Will You Need?
This entire recipe takes about 40-50 minutes from start to finish. Prep your ingredients and batter in about 15 minutes, bake the cupcakes for 18-22 minutes, then let them cool about 15 minutes before frosting and serving.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this aside for later.
2. Make the Cupcake Batter:
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
3. Combine Peaches and Sparkling Wine:
In a small bowl, stir together the peach puree and sparkling wine or champagne. This will add that signature Peach Bellini flavor to your cupcakes.
4. Mix the Batter Together:
Add the dry flour mixture to the butter mixture in three parts, alternating with the milk and the peach-sparkling wine mix. Start and end with the dry ingredients. Mix each addition just until combined; avoid overmixing to keep your cupcakes tender.
5. Bake Your Cupcakes:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare the Frosting:
While the cupcakes bake, beat the softened butter on medium speed until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the peach puree, sparkling wine, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy. Adjust thickness or softness by adding more powdered sugar or a splash of sparkling wine.
7. Cool and Frost:
Allow the cupcakes to cool completely on a wire rack before frosting. Once cool, pipe or spread the peach champagne frosting generously on top of each cupcake.
8. Garnish and Serve:
Finish off with a fresh peach slice on each cupcake. Serve immediately or chill briefly if you prefer a cooler treat.
Enjoy these Peach Bellini Cupcakes—a perfect blend of fruity, bubbly, and sweet in every bite!
Can I Use Frozen Peaches for the Peach Puree?
Yes, frozen peaches work well! Just thaw them completely before blending to a smooth puree, and drain excess liquid if needed to avoid altering the batter consistency.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes and prepare the frosting a day in advance. Store cupcakes and frosting separately in airtight containers in the fridge, then frost just before serving for the freshest taste.
How Should I Store Leftover Cupcakes?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or chill before serving to keep the frosting firm and flavors bright.
What Can I Substitute for Sparkling Wine in This Recipe?
If you prefer non-alcoholic, use sparkling grape juice or club soda as a bubbly alternative. It keeps the festive fizz without adding alcohol flavor.