If there’s one thing that makes a celebration even more memorable, it’s a dessert that’s as delightful to the eyes as it is to the taste buds. Peach Bellini Cupcakes, inspired by the beloved Italian Bellini cocktail, do exactly that. They’re a perfect combination of sparkling champagne or prosecco, fresh peaches, and rich, fluffy buttercream—a treat that’s both festive and indulgent. These cupcakes hold a special place in my heart as they were the star of a recent birthday celebration, filling the room with sweet aromas and a touch of bubbly excitement. What makes this recipe even more special is its appeal to beginner bakers. It’s surprisingly simple to follow, and though the flavors are elegant, they don’t require years of baking experience to create. These Peach Bellini Cupcakes are also versatile, making them ideal for any occasion—from an elegant dinner party to a laid-back weekend brunch. So, if you’re looking for a recipe that’s delicious, beautiful, and surprisingly easy to prepare, this one is for you!
Peach Bellini Cupcakes: A Toast to Celebration and Flavor
Looking for a showstopper dessert that will make your celebrations even sweeter? Peach Bellini Cupcakes are just the treat you need! Inspired by the classic Italian Bellini cocktail, these cupcakes bring the best of both worlds—elegant champagne, juicy peaches, and a light, fluffy texture. Whether you’re celebrating a special occasion or just treating yourself to something extraordinary, these cupcakes are sure to impress. As someone who’s always looking for ways to bring a little extra joy to the table, I can tell you that this recipe is perfect for any celebration. With a simple yet sophisticated flavor profile, it’s ideal for beginners who want to wow their guests without feeling overwhelmed in the kitchen. So, let’s dive into this delightful recipe and make something unforgettable that everyone will love!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 42 minutes
- Yield: 16–18 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 6 large egg whites (from whole eggs, not from a carton)
- 10 tablespoons unsalted butter, softened at room temperature
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
- ¾ cup champagne or prosecco, or another sparkling white wine
- 2/3 cup fresh peaches, diced into ¼-inch pieces (or canned peaches, pat them dry)
For the Champagne Pastry Cream:
- ½ cup heavy cream, divided
- 2 tablespoons cornstarch
- 1 whole egg
- 2 egg yolks
- 5 tablespoons granulated sugar
- ½ cup champagne or prosecco
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Peach Buttercream:
- 1 cup unsalted butter, softened at room temperature
- 6 cups confectioners’ sugar
- Milk or cream (for thinning)
- ½ teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
- Food coloring: Chefmaster neon brite yellow, neon brite orange, and red soft gel food color
- 2 tablespoons white nonpareils (for sprinkling)
- 16–18 small fresh mint leaves (optional)
Instructions
1. Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line 18 cupcake cups with paper liners. This will ensure the cupcakes bake evenly and don’t stick to the pan. Set the lined pans aside for now.
In your electric mixer, beat the egg whites until they form stiff peaks. This will give your cupcakes the light, airy texture we’re aiming for. Once done, set the egg whites aside.
In a separate bowl, cream together the butter and sugar. Beat them until the mixture is light and fluffy, which should take about 3-4 minutes. This step is essential to creating a soft and tender crumb for your cupcakes. Make sure your butter is at room temperature before you start, as cold butter can cause the sugar to not incorporate properly.
Next, sift the dry ingredients: flour, baking powder, and salt. Sifting ensures that there are no lumps in your dry ingredients, giving you a smoother batter and a better texture for the cupcakes. Whisk them together to ensure even distribution.
Now, slowly combine the dry ingredients into the butter and sugar mixture, alternating with the champagne or prosecco. You can start by adding a small portion of the dry mixture, followed by a bit of champagne. Repeat this process until everything is combined. Gently fold in the diced peaches. The champagne will add a touch of sparkle to the batter and help create a moist, tender cupcake.
Fold the egg whites into the batter in three additions. This part requires a light touch—be careful not to deflate the air you’ve worked so hard to whip into the egg whites. Folding the egg whites gently will help the cupcakes rise and stay light and fluffy.
Once everything is combined, spoon the batter into the cupcake liners, filling them about 2/3 full. This will give the cupcakes room to rise without overflowing. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. It’s important to let the cupcakes cool before filling them with the pastry cream, so don’t skip this step.
2. Make the Champagne Pastry Cream
While the cupcakes are baking, let’s prepare the champagne pastry cream that will be tucked inside each cupcake.
In a medium bowl, whisk together ¼ cup heavy cream and the cornstarch. This will help thicken the mixture once it’s cooked. Add the whole egg and egg yolks, whisking to combine. The eggs will give the pastry cream its richness and help it set as it cools.
In a saucepan, combine the remaining heavy cream, sugar, and champagne. Bring the mixture to a boil and then remove it from the heat. Slowly pour about one-third of the hot mixture into the egg mixture while whisking constantly to prevent curdling. This is called tempering the eggs, and it ensures that the eggs won’t cook too quickly when combined with the hot liquid.
Once combined, return the saucepan to the heat and add the egg mixture back in, pouring it slowly and whisking continuously. The cream should begin to thicken as it heats. Once thickened, remove from heat and stir in the butter and vanilla. The butter will make the pastry cream silky and smooth, while the vanilla adds a lovely depth of flavor. Allow the pastry cream to cool to room temperature. Cover the surface of the cream with plastic wrap to prevent a skin from forming. Store in the fridge until needed.
3. Prepare the Peach Buttercream
For the peach buttercream, beat the softened butter and confectioners’ sugar together in your electric mixer until light and fluffy. Gradually add a small amount of milk or cream to achieve a smooth, piping consistency. Be patient with this step and add the liquid gradually so that you don’t end up with a runny frosting.
Add the peach flavoring oil (or peach schnapps) and mix well. Now, it’s time to color the buttercream. Add neon yellow and neon orange food coloring to achieve a vibrant peach hue. This step is entirely up to you, and you can adjust the colors until you’re happy with the result. For a bit of flair, you can even add a drop of red food coloring to intensify the peach color.
Once your buttercream is beautifully colored and fully mixed, prepare your piping bag. Place a little red food coloring inside the piping bag using a brush, then pipe the frosting onto each cupcake in a swirling motion. This technique adds a touch of creativity and will give your cupcakes a professional finish.
4. Assemble the Cupcakes
It’s time for the fun part—putting it all together!
Use a paring knife to core the center of each cupcake. The divots you create will hold the champagne pastry cream. Transfer the cooled pastry cream to a piping bag and fill each cupcake with about 1 ½ to 2 tablespoons of the cream. Don’t overfill the cupcakes, as you still need room for the frosting on top.
Once the cupcakes are filled, replace the tops of the cupcakes to create a lid over the filling. This will keep the pastry cream inside and give the cupcakes a nice rounded shape.
Finish off each cupcake by piping the peach buttercream on top in a decorative swirl. Sprinkle with white nonpareils for a touch of sparkle, and add a fresh mint leaf for an extra pop of color. The mint leaf is optional, but it adds a nice fresh contrast to the sweetness of the cupcakes.
Notes
- Egg Whites: Be sure to beat your egg whites to stiff peaks. The stiffer the peaks, the lighter and fluffier your cupcakes will be. If you don’t have an electric mixer, you can whisk the egg whites by hand—just be prepared for a bit of arm work!
- Substitutions: If you can’t find champagne, you can easily use prosecco, sparkling wine, or even club soda for a non-alcoholic version. The fruit puree is the most important part in giving your cupcakes that fresh peach flavor.
- Storage: These cupcakes are best eaten within 1-2 days for maximum freshness. If you need to store them, keep them in an airtight container at room temperature for the first day, and then refrigerate them after that. The frosting may soften slightly at room temperature, but the flavor will still be fantastic.
Peach Bellini Cupcakes are a celebration in themselves, with each bite delivering a burst of fruity, bubbly goodness. They combine the elegance of a Bellini cocktail, a popular Italian drink made with peach puree and sparkling wine, with the familiarity of a moist cupcake filled with champagne pastry cream. The frosting is a showstopper in its own right, swirled on top in a beautiful peach hue, mimicking the color of the beloved cocktail. These cupcakes are perfect for anyone who wants to create a dessert that’s not only delicious but also visually stunning. It’s a great recipe for beginners because while the techniques are straightforward, the end result feels like you’ve created something extraordinary. It’s a recipe that allows you to impress your guests with minimal stress in the kitchen, and that’s what makes it so satisfying to bake. Whether you’re new to baking or an experienced home cook looking for a fresh idea, this recipe offers a great balance of complexity and ease. With sparkling wine in the cupcakes and champagne pastry cream tucked inside, they evoke a sense of celebration with every bite. Let’s dive in and make these show-stopping cupcakes from scratch!
Ingredients and Preparation
Let’s start with the basics—what you’ll need to create these stunning Peach Bellini Cupcakes. The ingredients might seem like a lot at first, but I’ll walk you through each one so that you’re fully prepared. Whether you’re using fresh peaches in peak season or opting for canned, this recipe is flexible and forgiving.
For the Cupcakes:
- 6 large egg whites (from whole eggs, not from a carton)
- 10 tablespoons unsalted butter, softened at room temperature
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine grain sea salt
- ¾ cup champagne or prosecco, or another sparkling white wine
- 2/3 cup fresh peaches, diced into ¼-inch pieces (or canned peaches, pat them dry)
For the Champagne Pastry Cream:
- ½ cup heavy cream, divided
- 2 tablespoons cornstarch
- 1 whole egg
- 2 egg yolks
- 5 tablespoons granulated sugar
- ½ cup champagne or prosecco
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Peach Buttercream:
- 1 cup unsalted butter, softened at room temperature
- 6 cups confectioners’ sugar
- Milk or cream (for thinning)
- ½ teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
- Food coloring: Chefmaster neon brite yellow, neon brite orange, and red soft gel food color
- 2 tablespoons white nonpareils (for sprinkling)
- 16-18 small fresh mint leaves (optional)
Before you start, make sure all your ingredients are measured and ready to go. Having everything prepped and within reach will streamline the process and make it easier to follow the recipe. If you don’t have the exact ingredients on hand, that’s okay. You can make substitutions based on what you have available. For example, if you can’t find fresh peaches, canned peaches will work just fine—just make sure to pat them dry before using them in the cupcakes. If you can’t get LorAnn peach flavoring oil, peach schnapps is a great alternative. Feel free to experiment and make the recipe your own!
Step-by-Step Instructions
1. Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line 18 cupcake cups with paper liners. This will ensure the cupcakes bake evenly and don’t stick to the pan. Set the lined pans aside for now.
In your electric mixer, beat the egg whites until they form stiff peaks. This will give your cupcakes the light, airy texture we’re aiming for. Once done, set the egg whites aside.
In a separate bowl, cream together the butter and sugar. Beat them until the mixture is light and fluffy, which should take about 3-4 minutes. This step is essential to creating a soft and tender crumb for your cupcakes. Make sure your butter is at room temperature before you start, as cold butter can cause the sugar to not incorporate properly.
Next, sift the dry ingredients: flour, baking powder, and salt. Sifting ensures that there are no lumps in your dry ingredients, giving you a smoother batter and a better texture for the cupcakes. Whisk them together to ensure even distribution.
Now, slowly combine the dry ingredients into the butter and sugar mixture, alternating with the champagne or prosecco. You can start by adding a small portion of the dry mixture, followed by a bit of champagne. Repeat this process until everything is combined. Gently fold in the diced peaches. The champagne will add a touch of sparkle to the batter and help create a moist, tender cupcake.
Fold the egg whites into the batter in three additions. This part requires a light touch—be careful not to deflate the air you’ve worked so hard to whip into the egg whites. Folding the egg whites gently will help the cupcakes rise and stay light and fluffy.
Once everything is combined, spoon the batter into the cupcake liners, filling them about 2/3 full. This will give the cupcakes room to rise without overflowing. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. It’s important to let the cupcakes cool before filling them with the pastry cream, so don’t skip this step.
2. Make the Champagne Pastry Cream
While the cupcakes are baking, let’s prepare the champagne pastry cream that will be tucked inside each cupcake.
In a medium bowl, whisk together ¼ cup heavy cream and the cornstarch. This will help thicken the mixture once it’s cooked. Add the whole egg and egg yolks, whisking to combine. The eggs will give the pastry cream its richness and help it set as it cools.
In a saucepan, combine the remaining heavy cream, sugar, and champagne. Bring the mixture to a boil and then remove it from the heat. Slowly pour about one-third of the hot mixture into the egg mixture while whisking constantly to prevent curdling. This is called tempering the eggs, and it ensures that the eggs won’t cook too quickly when combined with the hot liquid.
Once combined, return the saucepan to the heat and add the egg mixture back in, pouring it slowly and whisking continuously. The cream should begin to thicken as it heats. Once thickened, remove from heat and stir in the butter and vanilla. The butter will make the pastry cream silky and smooth, while the vanilla adds a lovely depth of flavor. Allow the pastry cream to cool to room temperature. Cover the surface of the cream with plastic wrap to prevent a skin from forming. Store in the fridge until needed.
3. Prepare the Peach Buttercream
For the peach buttercream, beat the softened butter and confectioners’ sugar together in your electric mixer until light and fluffy. Gradually add a small amount of milk or cream to achieve a smooth, piping consistency. Be patient with this step and add the liquid gradually so that you don’t end up with a runny frosting.
Add the peach flavoring oil (or peach schnapps) and mix well. Now, it’s time to color the buttercream. Add neon yellow and neon orange food coloring to achieve a vibrant peach hue. This step is entirely up to you, and you can adjust the colors until you’re happy with the result. For a bit of flair, you can even add a drop of red food coloring to intensify the peach color.
Once your buttercream is beautifully colored and fully mixed, prepare your piping bag. Place a little red food coloring inside the piping bag using a brush, then pipe the frosting onto each cupcake in a swirling motion. This technique adds a touch of creativity and will give your cupcakes a professional finish.
4. Assemble the Cupcakes
It’s time for the fun part—putting it all together!
Use a paring knife to core the center of each cupcake. The divots you create will hold the champagne pastry cream. Transfer the cooled pastry cream to a piping bag and fill each cupcake with about 1 ½ to 2 tablespoons of the cream. Don’t overfill the cupcakes, as you still need room for the frosting on top.
Once the cupcakes are filled, replace the tops of the cupcakes to create a lid over the filling. This will keep the pastry cream inside and give the cupcakes a nice rounded shape.
Finish off each cupcake by piping the peach buttercream on top in a decorative swirl. Sprinkle with white nonpareils for a touch of sparkle, and add a fresh mint leaf for an extra pop of color. The mint leaf is optional, but it adds a nice fresh contrast to the sweetness of the cupcakes.
Beginner Tips and Notes
- Egg Whites: Be sure to beat your egg whites to stiff peaks. The stiffer the peaks, the lighter and fluffier your cupcakes will be. If you don’t have an electric mixer, you can whisk the egg whites by hand—just be prepared for a bit of arm work!
- Substitutions: If you can’t find champagne, you can easily use prosecco, sparkling wine, or even club soda for a non-alcoholic version. The fruit puree is the most important part in giving your cupcakes that fresh peach flavor.
- Storage: These cupcakes are best eaten within 1-2 days for maximum freshness. If you need to store them, keep them in an airtight container at room temperature for the first day, and then refrigerate them after that. The frosting may soften slightly at room temperature, but the flavor will still be fantastic.
Variations to Try
While Peach Bellini Cupcakes are already a showstopper, here are a few variations to elevate your experience:
- Fruity Twist: You can add different fruits to the cupcakes or the frosting. A mango twist, for example, would add a tropical vibe.
- Frozen Cupcakes: Freeze the cupcakes for 30 minutes before frosting them for a slightly firmer, more structured bite.
- Champagne Gelatin Filling: For an extra burst of champagne flavor, replace the pastry cream with a champagne-flavored gelatin filling that sets up nicely in the cupcakes.
Serving Suggestions
These cupcakes are best served at room temperature, so take them out of the fridge about 30 minutes before serving. Pair them with a glass of bubbly for the full Peach Bellini experience, or offer them alongside a light salad or fruit platter for a well-rounded gathering. They’re perfect for weddings, birthdays, or brunch with friends. Each cupcake is a little piece of indulgence, bursting with flavor and just the right amount of sparkle to make any occasion feel extraordinary.
With their charming looks and delicious flavor, Peach Bellini Cupcakes are sure to steal the show at your next celebration!
Conclusion
Peach Bellini Cupcakes are not just a dessert; they are an experience. The combination of champagne or prosecco, peaches, and rich pastry cream inside a light and fluffy cupcake will make any occasion feel more special. Perfect for beginners and even seasoned bakers, this recipe is easy to follow while yielding impressive results. Whether you’re celebrating a milestone or simply treating yourself, these cupcakes are the perfect sweet indulgence. Happy baking, and enjoy every sweet bite!
