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Peach Bellini Cupcakes

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
Yield: 2 dozen cupcakes

Peach Bellini Cupcakes

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

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
  • 1/2 teaspoon salt
  • 3/4 cup champagne or prosecco
  • 1/4 cup peach schnapps
  • 1 medium peach, peeled and diced

Buttercream

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1/4 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)

Bellini

  • Chilled champagne or prosecco
  • Fine sugar
  • Peach schnapps
  • Fresh peaches, sliced

Instructions

Cupcakes

  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.

Buttercream

  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 ;)

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)

Sarah

Tuesday 10th of September 2019

I do not use any form of Alcohol/spirits when baking what can be used in place of the champagne and schnapps?

bakedbaking

Saturday 14th of September 2019

Follow the recipe for any peach cupcake, since that’s all you’re making after removing the schnapps and champagne.

Pat Cox

Saturday 5th of May 2018

5 ***** I made this recipe this morning and they are delicious!! Very light cupcake and icing. Thank you! (I used several spoons of peach preserves since I could not find fresh peaches and it was perfect!)

Rayn

Saturday 20th of June 2015

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?

Betsy Eves

Tuesday 23rd of June 2015

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?

Stephanie

Saturday 22nd of November 2014

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

Betsy Eves

Saturday 22nd of November 2014

I'm sure you could :)

cakebake94

Tuesday 15th of April 2014

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

Betsy Eves

Tuesday 15th of April 2014

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! :)

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