Peach Bellini Cupcakes are a sweet and bubbly treat that combines the juicy flavor of fresh peaches with a hint of sparkling wine. These cupcakes are soft and moist with a light peachy taste that pairs perfectly with the creamy, slightly boozy frosting on top. They remind me of summer parties and sunny afternoons.
I love making these cupcakes when I want something a little special but still fun and easy. The touch of sparkling wine adds a festive feel without being overwhelming, and the peach gives a natural sweetness that feels fresh and bright. I always find that they bring a smile to everyone’s face because they taste like a celebration in every bite.
My favorite way to serve Peach Bellini Cupcakes is at a brunch or a garden gathering. They go great alongside a chilled glass of sparkling wine or even a peach iced tea. If you like, you can garnish them with a small slice of peach or a little sprinkle of edible glitter to make them look as festive as they taste!
Key Ingredients & Substitutions
Fresh Peaches: Using fresh peaches gives the best natural sweetness and flavor. If fresh aren’t available, frozen peaches (thawed and drained) work well. You can also use canned peaches, but reduce added sugar elsewhere.
Peach Puree: Homemade puree is simply blended peaches. It adds moisture and zing. You can swap in apple sauce or apricot puree if you want a twist.
Peach Schnapps or Sparkling Peach Juice: These add the classic Bellini fizz and flavor. For a non-alcoholic version, simply use extra sparkling juice or peach nectar. It’s lovely either way!
Butter: I like unsalted butter here for better control over saltiness. Room temperature butter whips easier in frosting and batter.
Powdered Sugar: Sifted powdered sugar makes the frosting smooth. If you want less sweetness, reduce sugar slightly or add a splash of cream cheese for tang.
How Do You Get the Cupcakes Light and Moist?
The key to soft cupcakes is in properly mixing and measuring. Here’s what works for me:
- Be sure your butter is softened but not melted. It whips air in for a fluffy texture.
- Beat butter and sugar thoroughly until pale and fluffy—this traps air for lightness.
- Add eggs one at a time to keep the emulsion stable; this avoids curdling.
- Alternate adding dry ingredients and wet peach mixture, starting and ending with dry. Mix gently to avoid tough cupcakes.
- Finally, watch baking time closely. Overbaking dries cupcakes out, so check around 18 minutes with a toothpick.
Cooling cupcakes fully before frosting keeps the icing from sliding or melting. Patience here pays off!
Equipment You’ll Need
- Muffin tin and cupcake liners – I recommend these to help your cupcakes keep their shape and make cleanup easier.
- Mixing bowls and spatula – essential for combining ingredients smoothly, without mess.
- Electric mixer or whisk – makes beating butter, sugar, and frosting simple and quick.
- Measuring cups and spoons – ensures you get the right amount of each ingredient every time.
- Piping bag with star tip (optional) – for beautifully swirled frosting tops, but you can also use an offset spatula.
- Toothpick or cake tester – to check for doneness in the oven.
Flavor Variations & Add-Ins
- Switch the peach flavor: add in raspberry or strawberry puree for a different fruity twist.
- Enhance the frosting: fold in chopped toasted almonds or a splash of amaretto liqueur for extra flavor.
- Alter the topping: replace peach slices with fresh berries or a drizzle of honey for a different look and taste.
- Use different spirits: replace peach schnapps with elderflower liqueur for a floral note that complements the fruit.
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
- 1/2 cup peach puree (fresh peaches blended until smooth)
- 2 tablespoons peach schnapps or sparkling peach juice (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1/4 cup peach puree
- 1 tablespoon peach schnapps or sparkling peach juice (optional)
- 1 teaspoon vanilla extract
Garnish:
- Fresh peach slices
- Peach syrup or glaze (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and frosting, plus 18-22 minutes of baking time. Allow at least 30 minutes more for the cupcakes to cool before frosting and decorating. Overall, plan on about 1 hour to complete the whole process.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep the cupcakes from sticking. In a medium bowl, whisk together flour, baking powder, and salt, then set this aside.
2. Make the Batter:
In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is pale and fluffy—this usually takes about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine Wet and Dry Ingredients:
In a small bowl or measuring cup, mix the milk, peach puree, and peach schnapps or sparkling peach juice if using. Now alternately add the dry ingredient mixture and the peach milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined; don’t overmix.
4. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
5. Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, about one cup at a time, beating well after each addition. Add the peach puree, peach schnapps or sparkling juice (if using), and vanilla extract. Continue beating until the frosting is smooth and fluffy. If the frosting is too thin, add a tablespoon or two more powdered sugar until it reaches the right consistency.
6. Frost and Garnish:
Using a piping bag with a star tip or an offset spatula, spread or pipe generous swirls of frosting onto each cooled cupcake. Top each one with a fresh peach slice. For an extra special touch, drizzle with peach syrup or glaze if you like.
7. Serve and Enjoy!
Enjoy your sweet, fruity Peach Bellini Cupcakes! They’re perfect for celebrations, brunches, or whenever you want a delicious little treat that tastes like sunshine.
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just make sure to thaw and drain them well before blending into a puree to avoid extra moisture in the batter or frosting.
What Can I Substitute for Peach Schnapps?
If you prefer a non-alcoholic option, replace it with sparkling peach juice or peach nectar to keep the flavor bright and festive.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture and taste.
Can I Make the Frosting Ahead of Time?
Absolutely! Make the frosting a day ahead and keep it covered in the fridge. Whip it again briefly before frosting your cupcakes to refresh the texture.
