Peach Bellini Cupcakes are a sweet little treat that combines the juicy flavor of ripe peaches with a touch of sparkling champagne in every bite. These cupcakes have a moist, tender crumb and a light, fluffy frosting that hints at that classic Bellini cocktail flavor. With their soft peachy color and a bubbly twist, they’re perfect for celebrating any special occasion or just brightening up an ordinary day.
I love making these cupcakes when fresh peaches are in season—it really brings out the natural sweetness and that fresh fruit vibe. What’s fun is how the touch of champagne adds a little fizz and excitement without being too strong—kind of like a party in cupcake form! I often get asked for the recipe because everyone enjoys that unique mix of fruity and festive flavors.
My favorite way to serve Peach Bellini Cupcakes is at brunch or summer gatherings, maybe with a glass of cold sparkling wine on the side to match the cupcake’s flavor. They’re also great to bring as a gift to a friend or to enjoy alongside a cup of tea. They always make people smile, and I think that’s because they feel a bit special and a bit cheerful all at once.
Key Ingredients & Substitutions
Peach Puree & Nectar: Fresh peach puree gives a bright, natural fruit flavor. If fresh peaches are hard to find, use high-quality canned peaches or frozen thawed peaches. Peach nectar adds sweetness and moisture, but apple juice or white grape juice can work too.
Champagne or Sparkling Wine: This ingredient adds the classic Bellini fizz. If you want to keep it alcohol-free, swap with sparkling white grape juice or club soda for the bubbly touch.
Butter & Sugar: Unsalted butter helps control the salt level, and granulated sugar provides sweetness and texture. For a twist, try brown sugar for a small caramel note. Use vegan butter and a plant-based milk for dairy-free versions.
Flour & Leavening: All-purpose flour and baking powder are standard for a tender crumb. If gluten-free is needed, use a 1:1 gluten-free baking blend that already contains xanthan gum or guar gum.
How Do You Make Peaches Shine in Cupcakes?
The peach flavor is the star, so treat fresh peaches with care. Peel them by blanching briefly in boiling water, then shocking in cold water—it makes peeling easy. Puree the peeled peaches smoothly for even flavor in the batter. Adding peach nectar and champagne boosts the fruit’s aroma and adds moistness.
- Blend peaches until smooth, avoid chunks to keep the cupcake batter consistent.
- Gently fold the wet peach mixture into the batter to keep it light and fluffy.
- Add extra peach juice to the frosting for a subtle, refreshing kick not too sweet.
How Can I Get That Light & Fluffy Frosting Texture?
Making smooth, fluffy frosting takes patience and the right technique. Start with room temperature butter—it creams better and creates air pockets for lightness.
- Beat the butter alone until it’s creamy and pale, about 3-5 minutes.
- Gradually add powdered sugar to avoid clumps and to keep the mixture airy.
- Add champagne or juice bit by bit to loosen the frosting, keeping it spreadable but stable.
- Don’t rush—beat longer for a fluffier texture, but stop before it gets too soft or runny.
- Pipe frosting with a star tip for pretty swirls that hold their shape well.
Equipment You’ll Need
- Electric mixer – I use it to beat the butter and sugar until fluffy, saving time and effort.
- Mixing bowls – a large one for the batter and smaller ones for prep work, making everything organized.
- Juice or puree blender – great for blending peaches smoothly for the batter.
- Measuring cups and spoons – precise measurements help the cupcakes turn out just right.
- Cupcake pan and paper liners – these keep the cupcakes even and make cleanup easier.
- Cooling rack – essential for cooling the cupcakes completely before frosting.
- Piping bag with star tip (optional) – makes decorating neat and fun, but a knife works if you prefer spreading frosting.
Flavor Variations & Add-Ins
- Swap peaches for mango or apricot purees for a different fruity twist. They give a similar juicy sweetness.
- Use cream cheese frosting instead of vanilla buttercream for a richer, tangy flavor that balances the sweetness.
- Add chopped fresh strawberries or blueberries into the batter for more texture and berry flavor.
- Mix in a splash of Grand Marnier or citrus zest to enhance the fruity aroma and add a slight zing.
Peach Bellini Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup peach puree (from fresh peeled peaches)
- 2 tablespoons peach nectar or juice
- 2 tablespoons champagne or sparkling wine
For the Frosting:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 2 to 3 tablespoons champagne or sparkling wine
- 1 teaspoon vanilla extract
- 2 tablespoons peach juice or nectar (optional)
For Garnish:
- Fresh peach slices
- Peach glaze or peach preserves, thinned slightly (optional)
Time Needed
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and another 20 minutes to cool completely before frosting. All together, it should take you around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Cupcake Liners:
Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners to keep your cupcakes from sticking and make cleanup easy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will help your cupcakes rise evenly and taste just right.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This usually takes about 3-4 minutes.
4. Add Eggs and Vanilla:
One at a time, add the eggs to the butter mixture, beating well after each addition. Then stir in the vanilla extract.
5. Combine Liquid Ingredients:
In a small bowl or measuring cup, mix together the milk, peach puree, peach nectar, and champagne or sparkling wine.
6. Mix Together Batter:
Add the flour mixture and the liquid mixture alternately into the butter mixture, starting and ending with the flour. Stir each addition just until combined. Be careful not to overmix, or cupcakes may become dense.
7. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely:
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps the cupcakes set and makes them easier to frost.
9. Prepare the Frosting:
Beat the softened butter until creamy. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. Mix in the vanilla extract, champagne, and peach juice or nectar if using. Beat the frosting until it’s light and fluffy. Adjust the thickness by adding more powdered sugar or champagne as needed.
10. Frost and Garnish:
Pipe or spread the frosting generously over each cupcake. Top with a fresh peach slice. If you like, drizzle a little peach glaze or thinned peach preserves over the frosting for a shiny, delicious finish.
Enjoy your Peach Bellini Cupcakes as a festive treat, perfect for sharing with friends and family!
Can I Use Canned or Frozen Peaches Instead of Fresh?
Yes! Canned or thawed frozen peaches work well in this recipe. Just make sure to drain excess liquid before pureeing to avoid making the batter too wet.
How Can I Make These Cupcakes Non-Alcoholic?
Simply replace the champagne or sparkling wine with sparkling white grape juice or club soda. This keeps the bubbly flavor without the alcohol.
What’s the Best Way to Store Leftover Cupcakes?
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best taste and texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the frosting a day ahead and keep it covered in the fridge. Bring it to room temperature and rewhip lightly before frosting the cupcakes.