Introduction

Peach Bellini Cupcakes combine the elegance of a classic cocktail with the joy of a sweet treat. These light, fluffy cupcakes are infused with champagne and fresh peaches, filled with champagne pastry cream, and topped with a vibrant peach buttercream. Perfect for celebrations or a special dessert.

This image shows a group of light golden vanilla cupcakes with two colors of swirled frosting on top, one a bright yellow and the other a reddish-orange. Each frosting swirl is decorated with small white sprinkles and a green mint leaf on some of the cupcakes. The cupcakes are placed on a clear two-tiered cupcake stand and some are on small white plates. Around the cupcakes there are whole and halved peaches, a wine cork, and small mint leaves on a white marbled surface. In the background, there are two glasses of light yellow bubbly drink against a bright turquoise blue backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cupcakes:

6 large egg whites (from eggs, not carton)
10 tablespoons unsalted butter, room temperature
1 ½ cups granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine grain sea salt
¾ cup champagne, prosecco, or other sparkling white wine
2/3 cup fresh peaches, diced ¼” or canned diced peaches

Champagne pastry cream:

½ cup heavy cream, divided
2 tablespoons cornstarch
1 whole egg
2 egg yolks
5 tablespoons granulated sugar
½ cup champagne or prosecco
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Peach buttercream:

1 cup unsalted butter, room temperature
6 cups confectioners’ sugar
Milk or cream, to thin
½ teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
Chefmaster neon brite yellow, orange, and red soft gel food colors
2 tablespoons white nonpareils
16-18 small fresh mint leaves (optional)

Instructions

Step 1: Preheat the oven to 350°F and line cupcake pans with 18 paper liners. Set aside.
Step 2: In an electric mixer bowl, beat the egg whites to stiff peaks and set aside.
Step 3: In another bowl, beat the butter and sugar together until light and fluffy. In a separate bowl, sift the flour, baking powder, and salt; whisk to combine.
Step 4: Alternately add the flour mixture and champagne to the butter mixture, stirring gently. Fold in the diced peaches.
Step 5: Fold one-third of the egg whites into the batter until incorporated, then fold in the remaining egg whites carefully.
Step 6: Spoon the batter into the prepared liners. Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the champagne pastry cream, whisk ¼ cup heavy cream with cornstarch in a medium bowl. Whisk in the whole egg and egg yolks; set aside.
Step 8: In a saucepan, combine remaining heavy cream, sugar, and champagne; bring to a boil and remove from heat. Gradually whisk 1/3 of this hot mixture into the egg mixture to temper, then return all to the saucepan and heat, whisking until thickened. Remove from heat and stir in butter and vanilla. Cool to room temperature, cover surface with plastic wrap, and refrigerate until ready to use.
Step 9: For the peach buttercream, beat butter and confectioners’ sugar in a mixer fitted with a whisk attachment until fluffy. Add milk or cream a little at a time until light and pipeable. Mix in peach flavoring.
Step 10: Add neon yellow and orange food colors a few drops at a time to create a vivid orangey-peach color. Beat well, scraping down the bowl as needed.
Step 11: Prepare a piping bag fitted with a large French tip. Use a kitchen brush to paint red food color inside the bag along two opposite seams, then test pipe on parchment until red shows.
Step 12: Core each cupcake by cutting a small divot in the center and save the pieces. Fill a piping bag with pastry cream and fill each cupcake with about 1½ to 2 tablespoons. Trim the saved cake pieces flat and replace as lids on filled cupcakes.
Step 13: Pipe a swirl of buttercream on each cupcake and immediately sprinkle with white nonpareils. Before serving, top each cupcake with a fresh mint leaf if desired.

Tips & Variations

Use fresh peaches when in season for the best flavor, or canned peaches if fresh aren’t available.
Adjust the champagne or prosecco amount based on preference; sparkling water can be used as a substitute for a non-alcoholic version.
For a stronger peach flavor in the buttercream, add a little more peach schnapps or flavoring oil gradually.
To avoid overflow when filling cupcakes, use a small spoon or piping bag for precise filling.
If you don’t have French pastry tips, a large round tip will also work for piping the frosting.

Storage

Store these cupcakes in an airtight container in the refrigerator for up to 3 days, as they contain cream filling. Allow cupcakes to come to room temperature before serving for the best texture. Reheat lightly in a warm room or briefly at low heat if preferred, but avoid microwaving to maintain texture.

How to Serve

The image shows a soft, light beige cupcake on a white plate. The cupcake has two layers of frosting swirled on top: a bright yellow layer mixed with a deep red layer, creating a colorful swirl effect. The frosting is smooth and creamy with small white round sprinkles scattered over it. A fresh green mint leaf is placed on the side of the frosting. Around the cupcake, there are some whole and halved peaches with orange and red tones, a cork, and another mint leaf on a white marbled surface. In the background, similar cupcakes with the same frosting sit on a white tiered stand against a soft blue background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

You can substitute dairy-free butter and use a non-dairy heavy cream alternative, but this may affect the texture and flavor of the pastry cream and buttercream slightly.

How do I prevent the pastry cream from forming a skin?

After the pastry cream has cooled, press plastic wrap directly onto its surface before refrigerating. This prevents a skin from forming and keeps it smooth.