Peach Bellini Cupcakes are a delightful treat that blends the sweet, juicy flavor of peaches with a bubbly hint of sparkling wine, all tucked inside a soft, fluffy cupcake. Topped with a light, creamy frosting, these cupcakes are like a little party in every bite, perfect for celebrating any occasion or just making an ordinary day feel special.
I love how these cupcakes bring a fresh twist to classic flavors. The peach adds a natural sweetness and a bit of summer sunshine, while the sparkling wine gives them a fun, slightly grown-up touch. Whenever I make these, I find that they’re a real crowd-pleaser—people always ask for the recipe and love the unexpected combination.
My favorite way to serve Peach Bellini Cupcakes is chilled, especially on a warm day. They’re fantastic for brunches, baby showers, or just as a sweet surprise with a cup of tea. I find that slicing fresh peach slices on top adds an extra pop of color and flavor that makes them look as good as they taste.
Key Ingredients & Substitutions
Peach Puree: Fresh peaches give these cupcakes their bright, natural flavor. If peaches aren’t in season, canned peaches (drained) or thawed frozen peaches work well too.
Sparking Wine or Prosecco: This brings a fun, bubbly note to the cupcakes, but you can swap it for sparkling water or peach juice if you prefer a non-alcoholic version.
Butter & Sugar: Unsalted butter helps control salt levels. I stick to granulated sugar for a soft crumb, but brown sugar can add a slight caramel taste if you like.
Vanilla Extract: It enhances overall flavor; if you’re out, almond extract is a nice alternative but use less since it’s stronger.
How Do You Keep Cupcakes Moist and Tender?
Moisture is key for soft cupcakes. Follow these tips:
- Use room-temperature butter and eggs to make batter smooth and creamy.
- Alternate adding dry flour mix and wet peach mixture to avoid overmixing. Overmix can lead to tough cupcakes.
- Don’t overbake; check cupcakes at 18 minutes with a toothpick. It should come out with a few moist crumbs, not dry.
- Adding peach puree plus milk keeps the batter hydrated and tender.
Equipment You’ll Need
- Standard cupcake tin and paper liners – I use these because they make baking and serving easy.
- Mixing bowls – for whisking dry ingredients and mixing wet ingredients separately.
- Electric mixer – helps blend the butter and sugar smoothly for a light cupcake texture.
- Rubber spatula – perfect for folding in ingredients gently without deflating the batter.
- Cupcake corer or small spoon – optional, for adding extra peach filling if you like.
- Piping bag and star tip – makes frosting look pretty, but a spatula works too.
Flavor Variations & Add-Ins
- Use champagne instead of sparkling wine for a more luxurious flavor.
- Add a splash of vanilla or almond extract in the frosting for extra aroma.
- Garnish with chopped toasted nuts like almonds or pistachios for crunch.
- Mix in finely chopped fresh herbs, like basil or mint, into the frosting for a fresh twist.
How to Make Peach Bellini Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup peach puree (fresh peaches, blended)
- ⅓ cup whole milk
- 2 tbsp sparkling wine or prosecco
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2-3 tbsp peach puree
- 1-2 tbsp sparkling wine or prosecco
- 1 tsp vanilla extract
- Pinch of salt
For Topping:
- Fresh peach slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and about 20 minutes to make the frosting. Cooling time for cupcakes is around 30 minutes. In total, plan for about 1 hour from start to finish, including cooling and decorating.
Step-by-Step Instructions:
1. Prepping and Mixing the Batter:
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a medium bowl, whisk flour, baking powder, and salt together. In a larger bowl, use an electric mixer to cream the softened butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
In a small bowl, mix peach puree, milk, and sparkling wine. Then, gradually add the dry flour mixture and the peach mixture alternately to the butter mixture, beginning and ending with the flour. Mix gently until combined—be careful not to overmix.
2. Baking the Cupcakes:
Divide the batter into the cupcake liners, filling each about two-thirds full. Bake in the oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and place cupcakes on a wire rack to cool completely.
3. Making the Frosting and Decorating:
While cupcakes cool, prepare the frosting. Beat softened butter until creamy. Gradually add powdered sugar, alternating with peach puree and sparkling wine, to reach your preferred texture and flavor. Mix in vanilla extract and a pinch of salt, then beat until smooth and fluffy.
Frost the cooled cupcakes using a piping bag or a knife. Finally, top each cupcake with a fresh slice of peach for a lovely, fresh touch. Serve chilled or at room temperature and enjoy your delicious Peach Bellini Cupcakes!
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just thaw the frozen peaches fully and drain any excess liquid before pureeing. This helps keep your batter from getting too watery.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. Frost them the day you plan to serve for the freshest results.
How Should I Store Leftover Cupcakes?
Keep leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving or enjoy chilled for a refreshing treat.
What Can I Substitute for Sparkling Wine?
You can substitute sparkling water or peach juice to keep the flavor light and bubbly without alcohol—perfect for kids or those avoiding alcohol.