Peach Bellini Cupcakes are a sweet treat that tastes like a little party in your mouth! These cupcakes combine the juicy, fresh flavor of peaches with a bubbly hint of sparkling wine, all wrapped up in a soft, fluffy cake. The frosting is usually light and creamy, with a touch of peach puree or champagne to make it feel special. It’s a fun twist on a classic cocktail, turned into a dessert you can share with friends or enjoy on your own.
I love making these cupcakes for summer gatherings or special occasions because they’re bright and refreshing. One of my favorite things to do is to add a little fresh peach slice on top for a pretty finish that also gives you a burst of juicy flavor with every bite. I find they’re always a hit, especially when you tell people what’s inside – it’s like giving dessert a little extra sparkle!
When you serve Peach Bellini Cupcakes, I think they’re best with a cold glass of bubbly, or even just a simple iced tea makes a great match. They feel light enough that you don’t get too full, so you can enjoy a cupcake or two without any guilt. Whether it’s a birthday, brunch, or just a day when you want something sweet that feels a bit fancy, these cupcakes are a wonderful choice to brighten up any table.
Key Ingredients & Substitutions
Fresh Peach Puree: This adds natural sweetness and peach flavor. If peaches aren’t in season, canned peaches (drained) blended smooth also work well. For a dairy-free option, swap regular milk with almond or oat milk.
Peach Schnapps or Nectar: Adds authenticity to the Bellini flavor. If you prefer non-alcoholic, peach nectar alone is perfect. For a richer taste, peach liqueur is a nice alternative.
Butter: Butter gives moisture and richness to both cupcakes and frosting. You can substitute with margarine or vegan butter for dairy-free baking, but flavor might be slightly different.
Sparkling Wine or Prosecco: Used in the frosting for a light, bubbly touch. If avoiding alcohol, substitute with sparkling water or peach juice, but add it carefully to keep the frosting texture.
How Can I Get the Perfect Peach Flavor Without Overmixing?
When you add the peach puree and peach schnapps to the cupcake batter, it’s best to fold gently. Overmixing can make cupcakes dense or tough.
- Use a spatula to carefully fold the puree into the batter in just a few turns.
- Stop as soon as the peach is evenly distributed.
- Remember, some small streaks of peach in the batter are fine—they bake out nicely.
This keeps your cupcakes light and tender while still bursting with peach flavor.
Equipment You’ll Need
- 12-cup muffin tin with cupcake liners – I like using this to bake evenly and keep cleanup easy.
- Mixing bowls – great for whisking dry ingredients and mixing wet batter separately.
- Electric hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Spatula – perfect for gently folding in the peach puree without deflating the batter.
- Piping bag with star tip – helps create beautiful, swirled frosting on top.
- Cooling rack – allows cupcakes to cool evenly and avoid sogginess.
Flavor Variations & Add-Ins
- Use canned peaches or peach jam instead of fresh if peaches aren’t in season.
- Add a splash of vanilla extract or almond extract to the batter for extra depth.
- Mix in chopped, toasted pecans or almonds for a crunchy texture.
- Replace the peach frosting with a cream cheese frosting for a tangy contrast.
How to Make 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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup fresh peach puree (about 1 medium peach, peeled and blended)
- 2 tablespoons peach schnapps or peach nectar (optional for flavor)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2-3 tablespoons peach puree
- 1-2 tablespoons sparkling wine or prosecco (optional for flavor)
- 1 teaspoon vanilla extract
- A pinch of salt
For Garnish:
- Fresh peach slices
- A light drizzle of peach nectar or peach liqueur (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 18-22 minutes for baking. Allow an additional 20-30 minutes for cooling cupcakes and frosting them. So, overall plan around 1 hour to make these delightful Peach Bellini Cupcakes.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep cupcakes from sticking and for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening evenly throughout your batter.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes. This step creates a nice texture in the cupcakes.
4. Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition to fully incorporate them. Then, mix in the vanilla extract for sweetness and aroma.
5. Combine Wet and Dry Mixtures:
Alternate adding the dry flour mixture and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined each time — be careful not to overmix to keep cupcakes soft.
6. Add Peach Flavor:
Gently fold in the fresh peach puree and optional peach schnapps or nectar using a spatula. Folding carefully ensures the batter stays light and retains its peach flavor.
7. Bake the Cupcakes:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes:
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and prepares them for frosting.
9. Prepare the Frosting:
Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Add peach puree, sparkling wine or prosecco (if using), vanilla extract, and a pinch of salt. Beat until light and fluffy. If the frosting is too thin, add more powdered sugar; if too thick, add a teaspoon of milk or prosecco for the perfect consistency.
10. Frost and Decorate:
Fit a piping bag with a star tip and pipe the frosting onto the cooled cupcakes in lovely swirls. Top each cupcake with a thin slice of fresh peach. For an extra touch of elegance, drizzle a little peach nectar or peach liqueur on top.
11. Serve and Enjoy:
Serve these Peach Bellini Cupcakes fresh for the best flavor. They’re perfect alongside a glass of sparkling wine or refreshing peach iced tea.
Can I Use Frozen Peaches Instead of Fresh?
Yes! Thaw frozen peaches completely and drain excess liquid before pureeing. This helps avoid extra moisture in the batter and keeps the cupcakes light and fluffy.
Can I Make These Cupcakes Alcohol-Free?
Absolutely! Simply skip the peach schnapps and sparkling wine or use peach nectar or sparkling water as non-alcoholic substitutes. The cupcakes will still be delicious and peachy.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving to enjoy the best texture and flavor.
Can I Prepare the Frosting Ahead of Time?
Yes, you can make the frosting a day in advance. Store it in an airtight container in the fridge and let it soften at room temperature before whipping again briefly to restore its light texture.
