The Fizziest Peach Bellini Cupcakes Recipe for Sweet Sparkle

Whipping up these delightful peach bellini cupcakes brings a spark of cocktail-inspired magic to your dessert table.

Sweet summer memories dance through each delicate bite.

Soft peach notes mingle with champagne undertones, creating a sophisticated treat that feels both playful and elegant.

Fresh fruit and light liqueur combine in a surprisingly harmonious blend.

Delicate crumbs promise a sophisticated indulgence that breaks away from traditional cupcake expectations.

Bakers who appreciate subtle complexity will adore this innovative recipe.

Let’s transform an afternoon into an extraordinary culinary celebration.

FAQs About Peach Bellini Cupcakes

• What makes the pastry cream special in these cupcakes?

The pastry cream is infused with champagne and vanilla, creating a luxurious, boozy filling that complements the peach flavor and adds sophistication to the cupcakes.

• Can I substitute the champagne with another liquid?

While champagne provides a unique flavor, you can use prosecco or sparkling wine as alternatives. For a non-alcoholic version, use white grape juice or sparkling apple cider to maintain the light, bubbly essence.

• How do I prevent my cupcakes from becoming dry?

Use room temperature ingredients, measure flour precisely, and avoid overbaking. Check doneness with a toothpick at the minimum baking time and remove from the oven as soon as it comes out clean.

Peach Bellini Cupcakes That Shine

• Craft Cocktail-Inspired Dessert: Transform a classic drink into a delightful cupcake that brings sophisticated party vibes to your table.
• Impress with Gourmet Technique: Create professional-looking cupcakes with advanced decorating methods like painting the piping bag for a stunning peach peel effect.
• Celebratory Showstopper: Perfect for bridal showers, summer parties, and special occasions where you want a dessert that looks as amazing as it tastes.
• Customizable Culinary Adventure: Flexible recipe allows substitutions like fresh or canned peaches, giving bakers creative freedom to make the recipe their own.

Ingredients For Peach Bellini Cupcakes

• All-Purpose Flour: A key component that provides structure to the cupcake.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Egg Whites: Creates a light and airy texture in the cupcake.
• Butter: Provides richness and helps bind the ingredients together.
• Champagne: Adds a unique flavor and moisture to the cupcake batter.
• Fresh Peaches: Brings a fresh, fruity element to the cupcake.

• Heavy Cream: Creates a rich and smooth base for the pastry cream.
• Cornstarch: Helps thicken the pastry cream to the right consistency.
• Eggs: Provides structure and helps set the pastry cream.
• Sugar: Adds sweetness to the pastry cream.
• Champagne: Enhances the flavor profile of the pastry cream.
• Butter: Adds richness and smooth texture.
• Vanilla: Provides a classic, aromatic flavor.

• Butter: Forms the base of the buttercream frosting.
• Confectioners Sugar: Sweetens and provides structure to the buttercream.
• Peach Flavoring: Intensifies the peach flavor in the frosting.
• Red Gel Color: Creates a peach peel effect inside the piping bag.
• Nonpareils: Adds a bubbly, decorative touch to the cupcakes.
• Mint Leaf: Provides a fresh garnish for the cupcakes.

How To Bake Peach Bellini Cupcakes

Step 1: Prepare Oven and Pan

Preheat the oven to 350F. Line cupcake pans with decorative paper liners, ensuring even spacing.

Step 2: Whip Egg Whites

Beat egg whites until they form stiff, glossy peaks that hold their shape when the whisk is lifted. Set aside.

Step 3: Create Cupcake Batter

• Whipped egg whites
• Diced fresh peaches

Step 4: Bake Cupcakes

Pour batter into prepared liners. Bake for 18-22 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack.

Step 5: Craft Luxurious Pastry Cream

• Cream
• Cornstarch
• Eggs

• Remaining cream
• Sugar
• Champagne

Blend heated mixture with egg mixture, cooking until thickened. Stir in butter and vanilla. Refrigerate until chilled.

Step 6: Fill Cupcake Centers

Carefully core the center of each cooled cupcake. Fill the hollowed centers with chilled pastry cream. Replace the cake lid gently.

Step 7: Prepare Peach Buttercream

• Softened butter
• Confectioners sugar
• Peach flavoring

Optional: Paint the inside of piping bag with red gel color for a subtle peach peel effect.

Step 8: Decorate and Finish

Pipe buttercream onto filled cupcakes. Sprinkle nonpareils for a bubbly champagne-like appearance. Garnish with a fresh mint leaf.

Tips For Peach Bellini Cupcakes

• Select Ripe Peaches: Choose fragrant, soft peaches for the most intense fruit flavor in your cupcakes.
• Whip Egg Whites Perfectly: Beat egg whites until they form stiff, glossy peaks to create a light, airy cupcake texture.
• Control Moisture Balance: Gently fold diced peaches to prevent excess liquid from weighing down the batter.
• Prevent Pastry Cream Lumps: Gradually temper the egg mixture while stirring constantly to create a smooth, silky cream.
• Master Piping Technique: Use a clean paintbrush to streak red gel color inside the piping bag for a natural peach-skin gradient effect.

Variations For Peach Bellini Cupcakes

• Gluten-Free Peach Bellini Cupcakes: Replace wheat flour with gluten-free blend and ensure all ingredients are certified gluten-free for celiac-friendly version.
• Vegan Champagne Peach Cupcakes: Swap eggs with aquafaba, use plant-based butter, coconut cream instead of dairy, and dairy-free champagne for completely vegan recipe.
• Tropical Mango Variation: Substitute peaches with diced fresh mangoes, use mango liqueur instead of champagne, and add a hint of coconut extract for a tropical flavor profile.
• Low-Sugar Option: Use stevia or monk fruit sweetener, reduce sugar content, incorporate almond flour for lower carbohydrate alternative that maintains delicious cupcake texture.

Pairing Suggestions For Peach Bellini Cupcakes

• Pair Bubbly Prosecco: Complement the Peach Bellini Cupcakes with a chilled glass of Prosecco, mirroring the champagne in the recipe and enhancing the light, fruity flavor profile.
• Create Peach Cocktail Companion: Mix a peach-infused cocktail like a Bellini or Peach Martini that echoes the cupcake's core ingredients and elevates the overall tasting experience.
• Serve Vanilla Bean Ice Cream: Offer a scoop of creamy vanilla bean ice cream alongside the cupcakes, providing a cool, smooth contrast to the sweet and tangy dessert.

Storage Advice For Peach Bellini Cupcakes

• Store cupcakes in an airtight container in the fridge for up to 3 days. Keep pastry cream-filled cupcakes separate from unfilled ones to prevent sogginess.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Keep cupcakes at room temperature for 4-6 hours if serving the same day. Avoid direct sunlight or warm areas to maintain frosting integrity.
• Warm chilled cupcakes briefly in the microwave for 10-15 seconds. Alternatively, let them sit at room temperature for 30 minutes before serving to restore texture and softness.

Peach Bellini Cupcakes Recipe

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4.7 from 11 reviews

• Total Time: 1 hour 42 minutes
• Yield: 12 1x

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Description

Sweet summer memories dance through Peach Bellini Cupcakes, blending Italian cocktail charm with delicate bakery magic. Prosecco-infused batter and fresh peach frosting invite you to savor a delightful dessert that whispers of glamorous Italian afternoons.

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Ingredients

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Cupcake Base Ingredients:

• 6 large egg whites
• 10 tablespoons (150 milliliters) unsalted butter, room temperature
• 1.5 cups (300 grams) granulated sugar
• 2 cups (240 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine grain sea salt
• 3/4 cup (180 milliliters) champagne or prosecco
• 2/3 cup fresh peaches, diced (or canned peaches)

Liquid and Flavoring Ingredients:

• 1/2 cup (120 milliliters) heavy cream, divided
• 2 tablespoons cornstarch
• 1 whole egg + 2 egg yolks
• 5 tablespoons (63 grams) granulated sugar
• 1/2 cup (120 milliliters) champagne or prosecco
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon vanilla extract

Frosting and Decoration Ingredients:

• 1 cup (226 grams) unsalted butter, room temperature
• 6 cups (720 grams) confectioners sugar
• Milk or cream, as needed
• 1/2 teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
• Chefmaster food colors: neon brite yellow, neon brite orange, and red red
• 2 tablespoons white nonpareils
• Fresh mint leaves for garnish (optional)

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Instructions

1. Prepare the oven at 350°F and arrange cupcake liners in the pan, ensuring even spacing.
2. Whip egg whites until they form stiff, glossy peaks that hold their shape when the whisk is lifted.
3. Cream butter and sugar together until the mixture becomes light, fluffy, and pale in color.
4. Gradually incorporate dry ingredients and champagne into the creamed mixture, alternating between the two to maintain a smooth batter consistency.
5. Gently fold the stiff egg whites and diced peaches into the batter, being careful not to deflate the mixture.
6. Transfer the batter to prepared cupcake liners, filling each about two-thirds full for optimal rising.
7. Bake for 18-22 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool completely on a wire rack, which prevents further cooking and maintains moisture.
9. Prepare pastry cream by whisking cream, cornstarch, and eggs in a separate bowl.
10. In a saucepan, heat remaining cream, sugar, and champagne until just before boiling, then gradually blend with the egg mixture.
11. Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency.
12. Incorporate butter and vanilla into the pastry cream, then refrigerate until thoroughly chilled.
13. Carefully core each cupcake, creating a small cavity for the pastry cream.
14. Fill the cupcake cores with the chilled pastry cream and replace the cake lid.
15. Whip buttercream by beating butter, confectioners’ sugar, and peach flavoring until smooth and creamy.
16. Paint the inside of a piping bag with red gel color to create a subtle peach peel effect.
17. Pipe buttercream onto the filled cupcakes using a decorative tip, creating elegant swirls.
18. Sprinkle nonpareils over the buttercream to mimic champagne bubbles.
19. Garnish each cupcake with a fresh mint leaf for a final touch of elegance.
20. Refrigerate until ready to serve, allowing flavors to meld and buttercream to set.

Notes

• Swap fresh peaches with frozen or canned options during off-season for consistent flavor and texture.
• Separate egg whites carefully to prevent any yolk contamination, which can deflate the meringue and impact cupcake volume.
• Calibrate oven temperature using a reliable thermometer to ensure precise baking and prevent uneven cupcake rising.
• Prevent buttercream from breaking by gradually adding powdered sugar and allowing butter to reach perfect room temperature before mixing.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Desserts, Cocktails
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 292 kcal
• Sugar: 32 g
• Sodium: 74 mg
• Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg