Peach Bellini Cupcakes With Champagne

These Peach Bellini Cupcakes capture the festive spirit of a classic cocktail in dessert form. You get airy cupcakes lightly infused with champagne and a peach buttercream bursting with fresh fruit. Every bite melts in your mouth and is finished with a slice of peach and a shimmer of sugar—a dessert made for celebrations.

Enjoying these at my sister’s bridal shower created so many special memories. They felt elegant but also playful and brought out everyone’s smiles.

Ingredients

• All-purpose flour: creates structure while staying light measure with care for fluffiest cakes
• Baking powder: gives lift and airiness choose fresh powder for best rise
• Salt: balances flavors and keeps sweetness in check use fine sea salt for even blending
• Unsalted butter: brings rich flavor and softness always soften to room temp for smooth mixing
• Granulated sugar: sweetens and keeps crumb tender organic sugar adds a light caramel note
• Large eggs: add richness and perfect texture use at room temp for best emulsion
• Champagne or sparkling wine: infuses cupcakes with flavor and fizz pick a bottle you love to drink
• Whole milk: adds moisture and a soft crumb whole milk is best for richness
• Vanilla extract: rounds out the cake with warmth pure or homemade vanilla is a game changer
• Peach puree: brings pure fruit flavor and color blend fresh ripe peaches or high-quality canned types for the freshest taste
• Butter for frosting: should always be room temperature for a dreamy creamy whip
• Powdered sugar: makes the buttercream smooth sift to avoid lumps
• More peach puree: adds color and the signature taste try straining to keep the buttercream silky
• A kiss of champagne in the frosting: brightens every bite
• Pinch of salt: cuts sweetness and sharpens peach flavor
• For garnish: choose ripe peach slices or candied bits for a jewel-like finish sparkling sugar takes it over the top

Instructions

Preheat and Prep:

Set your oven to 350 degrees F Line a 12-cup muffin pan with cupcake liners to prevent sticking and keep shapes perfect

Mix Dry Ingredients:

Whisk flour baking powder and salt in a bowl until fully combined This ensures the leavening is spread evenly through the batter

Cream Butter and Sugar:

In a large mixing bowl beat the butter and sugar together on medium-high speed for about three minutes until pale and fluffy This makes the cupcakes light and tender

Add Eggs:

Crack in the eggs one at a time beating after each addition to blend thoroughly Scrape down sides for a smooth even batter

Incorporate Champagne Milk and Peach Puree:

Stir together the champagne milk vanilla and peach puree in a small bowl This makes it easy to add everything steadily

Combine Wet and Dry:

With the mixer on low alternate adding dry ingredients and champagne mixture to the butter starting and ending with dry Only mix until just combined which keeps the crumb soft

Fill and Bake:

Using an ice cream scoop fill liners about two thirds full Even size means even baking Bake eighteen to twenty minutes until a toothpick comes out clean Let cool five minutes before moving to a wire rack to finish cooling

Make the Peach Buttercream:

Beat room temperature butter until creamy and smooth for about three minutes Gradually add powdered sugar beating on low at first then up to high Add peach puree champagne and a pinch of salt and beat until light and airy Adjust with extra peach puree or sugar for texture

Frost and Decorate:

Once cupcakes are fully cool pipe or spread the peach buttercream tall and swirled Garnish with a peach slice or candied fruit and dust with sparkling sugar just before serving

Folding fresh peach puree into buttercream fills your kitchen with the sweet scent of summer The first time I swirled on the frosting my niece begged for the spoon after and now it is our little tradition every time I bake these

Storage Tips

Unfrosted cupcakes stay fresh for up to two days on the counter in a sealed tin Once frosted store in the fridge in a covered container for up to four days Let come to room temp before serving for the softest crumb Freeze unfrosted cupcakes by wrapping individually and placing in a freezer-safe bag for up to three months Defrost and frost fresh for special occasions

Ingredient Substitutions

Swap in prosecco or cava for champagne if needed Use non-alcoholic sparkling juice for an alcohol-free version Blended canned peaches in juice make a good puree in the off season just drain well Dairy-free butter can be used in both the cake and frosting for a lactose-friendly option

Serving Suggestions

Serve these cupcakes on a pretty tiered stand with peach Bellinis in sparkling glasses Add vanilla ice cream alongside for a more decadent dessert plate Scatter edible flowers or extra peach slices for extra flair at brunches These cupcakes work beautifully as mini treats for dessert table spreads or can be made as a six-inch layer cake with doubled frosting

Cultural and Seasonal Notes

Inspired by the Bellini cocktail created in Venice these cupcakes bring summer celebration vibes year-round Peach season is June through September for the freshest fruit but high-quality frozen or canned work all year Perfect for spring brunches garden parties showers or anytime you want something sparkly and fun

Seasonal Adaptations

Try white peach or yellow peach puree for subtle flavor shifts Make minis for quick single bites at big summer parties Swap in a hint of raspberry or mango to the frosting for your own fruity twist

Success Stories

Many readers have baked these for bridal showers and been asked for the recipe on the spot They have become a birthday staple in my family with everyone fighting for extra frosting swirls Even skeptical non-cake eaters have been won over by the not-too-sweet flavor balance

Freezer Meal Conversion

Make a big batch of cupcakes ahead and freeze unfrosted Cupcakes thaw quiet well overnight in the fridge Frost just before serving for best texture and beauty

Every time I serve these Peach Bellini Cupcakes they disappear fast and leave everyone smiling. The combination of sparkling wine zing and sunny peach sweetness makes them an instant hit at any event. The recipe is just as much about gorgeous looks as unforgettable flavor—enjoy baking and sharing them with your favorite people.

Your Recipe Questions Answered

→ How do I make these alcohol-free?

Swap champagne for sparkling white grape juice or club soda to achieve a similar texture and lightness without alcohol.

→ Are canned peaches suitable?

Yes, use canned peaches packed in juice. Drain well before pureeing to avoid extra moisture in the batter or frosting.

→ How should I store these treats?

Keep unfrosted cupcakes at room temperature for up to 2 days. Once frosted, refrigerate and enjoy within 4 days.

→ Can I freeze these cupcakes?

Cupcakes can be frozen unfrosted for up to 3 months. Thaw, then add fresh buttercream and garnish before serving.

→ What is the best champagne to use?

Choose a champagne or sparkling wine you enjoy. Prosecco and Cava both complement the peach flavors well.

→ Can I make mini versions?

Yes, use mini liners and bake for 10–12 minutes, checking with a toothpick for doneness.