Peach Bellini Cupcakes

Do you have a ladies brunch coming up soon?  No?  Well, then you should plan one just so that you can make these cupcakes… they’re perfection!  So cute & classy… we love classy around here. 😉

I’m fairly certain that there is nothing better in life than having cupcakes with champagne.  See, told ya… perfection!  I thought about these a few weeks ago and then decided to google them before heading into the kitchen.  Google folks, it’s your bff.

Before I start baking I always do a quick search to see if someone has already come up with the idea that’s brewin’ in my head.  100% of the time (promise, 100%) I find something… it might not be exactly what I’m looking for, but probably something close.  I found a few recipes but these looked amazing and I actually had everything already, win x 2.

Peach Bellini Cupcakes
Prep time
Cook time
Total time
Serves: 2 dozen cupcakes
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 6 egg whites
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup champagne or prosecco
  • ¼ cup peach schnapps
  • 1 medium peach, peeled and diced
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ¼ cup champagne or prosecco
  • 1 tablespoon milk
  • 1 teaspoon peach schnapps
  • 1 teaspoon vanilla
  • 2-3 drops red food coloring (for a pretty pink color)
  • Pearl Nonpareils (for garnish)
  • Chilled champagne or prosecco
  • Fine sugar
  • Peach schnapps
  • Fresh peaches, sliced
  1. Preheat oven to 350 F. Line 2 muffin pans with paper liners. In a medium sized bowl whisk flour, baking powder and salt.
  2. In a standing bowl mixer with the paddle attachment cream the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla.
  3. In a liquid measuring cup, combine the champagne and peach schnapps.
  4. With the mixer on low alternate adding the flour mixture and the champagne/peach schnapps in 3 additions, beginning and ending with the flour mixture. Mix until combined.
  5. Gently fold in the diced peaches.
  6. Scoop batter into liners and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Transfer to a wire rack to cool completely before frosting.
  1. Combine the butter and the vanilla in a standing bowl mixer and beat until light and fluffy, 2-3 minutes.
  2. Add the powdered sugar to the standing bowl mixer 1 cup a time, with the mixer on low.
  3. Combine champagne or prosecco and peach schnapps in a small bowl and add to the mixer after the powdered sugar has been incorporated.
  4. Add milk and red food coloring and beat until light and fluffy.
  5. Pipe with a large star tip and add nonpareils as a garnish.
  6. Enjoy with a peach bellini 😉
  1. Dip rims of champagne flutes into fine sugar.
  2. Pour 1 ounce of peach schnapps into each glass.
  3. Fill flute with champagne and garnish with a fresh peach slice.

(Recipe Source: Sing For Your Supper)

16 thoughts on “Peach Bellini Cupcakes

  1. heyyy,

    Thanks a tonne for sharing this recipe… I just made them and they taste delish.. I did halve the recipe (did not want 24 cupcakes, although could eat each one myself :D) I have linked your recipe to my blog (since I blogged about me baking it :D)… Im a new baker and still learning to decorate so my cupcake looks no way near yours… Thanks again for sharing

    Shraddha =)

  2. I’m starting a home cupcake business is it unethical to use other peoples recipes? I love baking and I’ve been baking fora couple of years now. I want to take it to the next level now. Need some helpful advice

    1. Great question. You should never pass off someone else’s recipe as your own. But, if you’re starting a cupcake business, you have to start with recipes from somewhere! If you’ve found a recipe from a baker you like and want to use it… try adapting it and making it your own. Good luck and happy baking! 🙂

  3. Just wondering if you could sub the Peach Snapps for different kind of liqueur, as I am not a huge Peach fan but these look delicious

  4. I just came across your peach Bellini cupcakes and the ingredients say 6 egg whites, but in the directions it says to add one egg at a time. Is this correct?

    1. You just don’t want to dump all the egg whites in at once. You want to make sure each is completely incorporated before moving on to the next. So, if you want to crack them ahead of time into one bowl, just add a little at a time. Make sense?

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