Peach Bellini Cupcakes are like a little party in every bite! They blend the sweet, juicy flavor of fresh peaches with a splash of sparkling prosecco, just like the classic peach bellini cocktail. These cupcakes are soft, moist, and topped with a light, fluffy frosting that’s perfectly peachy and just a bit bubbly.
I love making these cupcakes for summer gatherings because they bring that fresh, fruity vibe everyone enjoys. Adding a touch of prosecco to the batter gives the cupcakes a special twist that makes them feel festive without being too heavy. Whenever I serve them, people are always curious and pleasantly surprised by the sparkling touch!
My favorite way to enjoy Peach Bellini Cupcakes is by pairing them with a refreshing glass of iced tea or lemonade on a warm afternoon. They’re great for birthdays, brunches, or just a sweet treat to brighten your day. Plus, they’re a fun way to sneak some fruity, bubbly goodness into your dessert!
Key Ingredients & Substitutions
Fresh Peaches: They bring the essential fruity flavor. If peaches aren’t in season, you can use frozen peaches—just thaw and drain them well.
Prosecco or Sparkling Wine: This is what gives the cupcakes a bubbly touch. If you want a non-alcoholic option, try sparkling white grape juice or club soda.
Butter: Using unsalted butter lets you control the saltiness better. Softened butter creams up nicely, creating a tender crumb in your cupcakes and a smooth frosting.
Flour and Leavening: Standard all-purpose flour works best here for structure. Make sure your baking powder is fresh to get a good rise for light, fluffy cupcakes.
Fresh Peach Puree in Frosting: This boosts the peach flavor and keeps frosting from being too sweet. If you don’t have fresh peaches, canned peach puree or peach jam, reduced slightly, can be a good stand-in.
How Do I Get the Frosting Just Right for Peach Bellini Cupcakes?
Getting the frosting fluffy, flavorful, yet sturdy enough to hold its shape is key for these cupcakes. Follow these tips:
- Start by beating the softened butter until it’s creamy and pale. This creates a smooth base.
- Add powdered sugar gradually to avoid a heavy or gritty texture.
- Mix in peach puree and prosecco gently; too much liquid can make frosting runny.
- If frosting feels too soft, add more powdered sugar little by little.
- If it’s too stiff, splash in a tiny bit of milk or prosecco to loosen it up.
- Beat until fluffy but stop before it gets too airy, or it might collapse when piped.
- For neat piping, use a sturdy piping tip and frost cupcakes after they’re completely cool.
Equipment You’ll Need
- Mixing bowls – I suggest medium and large bowls for easy mixing and prep.
- Electric hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – helps get the ingredients just right.
- Cupcake tin and liners – to shape and bake your cupcakes neatly.
- Silicone spatula – great for folding in peaches and scraping the bowl clean.
- Piping bag and tip (optional) – for a professional swirl of frosting.
- Cooling rack – lets cupcakes cool evenly before frosting.
Flavor Variations & Add-Ins
- Swap peaches for ripe strawberries or raspberries to switch up the fruity flavor.
- Add a splash of lemon or lime juice in the frosting for a citrusy twist.
- Incorporate chopped pecans or almonds into the batter or frosting for crunch.
- Use champagne instead of prosecco for an even more decadent, bubbly flavor.
Peach Bellini Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh peaches, finely chopped or pureed
- ¼ cup prosecco or sparkling wine
- ½ cup whole milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons fresh peach puree
- 2 tablespoons prosecco or sparkling wine
- 1 teaspoon vanilla extract
- A pinch of salt
For Decoration:
- Thin peach slices
- Fresh mint leaves
- Optional: a light dusting of ground cinnamon or peach-colored edible dust
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 20 minutes to bake. You’ll also want to allow around 15 minutes for the cupcakes to cool before frosting, plus a little extra time for decorating. Overall, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Cupcake Batter:
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk the flour, baking powder, and salt together and set aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each, then blend in the vanilla extract.
2. Adding Peaches and Prosecco:
In a small bowl, combine the fresh peaches with the prosecco or sparkling wine. Then, alternate adding the dry flour mix and milk to the butter mixture, beginning and ending with the dry ingredients. Stir gently just to mix everything. Fold in the peach and prosecco mixture evenly without overmixing.
3. Baking the Cupcakes:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and cool completely on a wire rack before frosting.
4. Making and Piping the Frosting:
Beat the softened butter until creamy, then gradually add powdered sugar, beating well after each addition. Mix in the peach puree, prosecco, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy. If the frosting is too thin, add more powdered sugar; if too thick, add a little milk or prosecco to loosen it. Pipe or spread the frosting on cooled cupcakes in pretty swirls.
5. Decorating and Serving:
Top each cupcake with a thin peach slice and a fresh mint leaf. Optionally, add a light dusting of ground cinnamon or peach-colored edible dust for a special touch. Serve immediately or store in the refrigerator. Bring to room temperature before enjoying for the best flavor and texture.
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to avoid extra moisture in the batter.
What Can I Substitute for Prosecco?
If you prefer a non-alcoholic option, sparkling white grape juice or club soda work well to keep that bubbly feel.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best taste and texture.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake and frost the cupcakes a day ahead, then keep them refrigerated. Just add fresh peach slices and mint right before serving to keep them looking fresh.