Peach Bellini Cupcakes are a delightful treat that combines the fresh sweetness of ripe peaches with a touch of bubbly champagne flavor. These cupcakes are light, fluffy, and perfect for warm weather or any celebration where you want a little bit of sparkle in your dessert.
I love how the peach flavor shines through without being overpowering, and the hint of champagne adds an elegant twist that makes these cupcakes feel special. One of my favorite things to do is to top them with a swirl of cream cheese frosting and a small slice of fresh peach for an extra pop of color and taste.
These cupcakes are always a hit at parties because they feel both fun and fancy. I find they pair wonderfully with a glass of sparkling wine, making the experience complete. Whenever I make them, friends keep asking for the recipe, and it’s such a joy to share a little bit of this bubbly sweetness with everyone.
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches add natural sweetness and moisture. If fresh aren’t available, canned peaches (drained) or frozen thawed peaches work well. Peach nectar can be swapped with peach juice or a bit of peach preserves.
Champagne/Sparkling Wine: This gives a subtle bubbly flavor. You can leave it out for a non-alcoholic version or substitute sparkling water or lemon-lime soda for a gentle fizz without alcohol.
Butter: Use unsalted butter for control over salt. If dairy-free is needed, try plant-based margarine or coconut oil, but note texture and flavor may vary slightly.
Milk: Whole milk helps keep cupcakes moist and tender. You can use any milk alternative like almond, oat, or soy milk if preferred.
How Do You Keep Peach Pieces from Sinking in Cupcakes?
Adding fresh fruit can sometimes cause it to sink to the bottom. Here’s how to keep peach pieces evenly spread:
- Pat the chopped peaches dry with a paper towel to remove extra moisture.
- Toss peaches in a little flour before folding them gently into the batter. This helps them stick.
- Fold the peaches in carefully without overmixing to avoid making the batter too thin.
This way, your peaches stay suspended in the cupcake, giving tasty bites throughout.
Equipment You’ll Need
- 12-cup muffin tin and cupcake liners – I suggest non-stick liners for easy removal and a neat look.
- Mixing bowls – one for dry ingredients and one for wet mixtures, so everything mixes smoothly.
- Electric hand or stand mixer – makes creaming the butter and sugar quick and effortless.
- Measuring cups and spoons – for accuracy in your ingredients, especially liquids like peach nectar and champagne.
- Rubber spatula – helps fold in the peaches gently without breaking them apart.
- Cooling rack – allows the cupcakes to cool evenly before frosting.
- Piping bag and tip (optional) – perfect for neatly spreading the frosting and finishing touches.
Flavor Variations & Add-Ins
- Switch peaches for nectarines or apricots for different stone fruit flavors that still work well with champagne.
- Add a splash of vanilla, lemon, or ginger to the batter to give the cupcakes a new twist.
- Mix in chopped almonds or crushed cookies into the frosting for extra texture.
- Create a non-alcoholic version by replacing champagne with sparkling water or juice, keeping the bubbly flavor.
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 whole milk
- 3 ripe peaches, peeled and finely chopped (about 1 cup)
- 2 tbsp peach puree or peach nectar
- 2 tbsp champagne or sparkling wine (optional, for flavor)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tbsp peach puree or peach nectar
- 2 tbsp champagne or sparkling wine
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Fresh peach slices
- A light dusting of ground cinnamon or peach-colored sanding sugar (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 18-22 minutes to bake, and another 20 minutes to make and pipe the frosting. Allow some extra time for cooling before frosting the cupcakes. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Mix Dry Ingredients:
Heat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk the flour, baking powder, and salt together, then set aside.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with a mixer until the mixture is light and fluffy, about 3-4 minutes. This helps create tender, airy cupcakes.
3. Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract for a lovely aroma and flavor.
4. Combine Milk Mixture and Alternate Adding Dry and Wet Ingredients:
In a small bowl or measuring cup, mix the milk, peach puree, and champagne or sparkling wine. Slowly add the flour mixture and milk mixture alternately to the butter mixture, beginning and ending with the flour. Mix gently and just until combined to keep cupcakes tender.
5. Fold in Fresh Peaches:
Gently fold the finely chopped peaches into the batter, ensuring they’re evenly distributed without overmixing.
6. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack before frosting.
7. Make the Frosting:
Beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, beating well between additions. Mix in peach puree, champagne, vanilla, and salt. Beat on high speed for 2-3 minutes until fluffy and smooth.
8. Frost and Garnish:
Once cupcakes are fully cooled, pipe or spread a generous amount of frosting on each one. Top with fresh peach slices and, if you like, a light sprinkle of ground cinnamon or sanding sugar for extra charm.
9. Serve and Enjoy:
Enjoy these soft, fruity cupcakes with a hint of bubbly champagne flavor. Perfect for parties, brunches, or anytime you want a sweet treat with a festive twist!
Can I Use Frozen Peaches for These Cupcakes?
Yes! Just make sure to thaw them completely and drain any excess liquid before folding them into the batter to avoid extra moisture that could affect the texture.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes and prepare the frosting up to one day in advance. Store the cupcakes in an airtight container at room temperature, and refrigerate the frosting. Assemble and frost just before serving for the best taste and texture.
What Can I Substitute for Champagne?
If you prefer a non-alcoholic option or don’t have champagne on hand, use sparkling water, ginger ale, or lemon-lime soda to maintain the bubbly flavor without alcohol.
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 for the best flavor and softness.