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Perfect Peach Bellini Cupcakes with Champagne Frosting

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These Peach Bellini Cupcakes combine sweet roasted peaches and bubbly champagne in a moist, tender cake topped with a silky champagne buttercream. Perfect for celebrations, they capture the essence of a classic Bellini cocktail in a handheld dessert.

Ingredients

Scale
  • 2 large peaches (about 300g), ripe but firm
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) champagne or prosecco (dry brut)
  • ¼ cup (60g) sour cream
  • ¼ cup (60ml) peach puree (from roasted peaches)
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 3 ½ cups (420g) powdered sugar, sifted
  • 3–4 tablespoons champagne or prosecco, reduced to syrup
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)
  • Thinly sliced fresh peaches (for garnish, optional)
  • Edible gold glitter or sanding sugar (for garnish, optional)
  • Tiny mint leaves (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash peaches, cut in half, remove pits. Place cut-side down on a parchment-lined baking sheet. Roast 20-25 minutes until soft. Cool, peel, and puree in a food processor. Set aside ¼ cup (60ml) puree.
  2. While peaches roast, pour ½ cup (120ml) champagne into a small saucepan. Bring to a boil, then simmer on low until reduced to 2-3 tablespoons of syrup (8-10 minutes). Cool completely.
  3. Reduce oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla.
  5. In a small cup, stir together ¼ cup peach puree, ½ cup unreduced champagne, and sour cream. With mixer on low, add flour mixture in three additions, alternating with peach-champagne mixture, starting and ending with flour. Mix just until combined; do not overmix.
  6. Divide batter evenly among liners, filling each ⅔ full. Bake 18-22 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  7. For frosting: Beat 1 cup softened butter until pale and creamy (3 minutes). Gradually add sifted powdered sugar, mixing on low. Add cooled champagne reduction, vanilla, and salt. Beat on medium-high 2-3 minutes until light and fluffy.
  8. Once cupcakes are completely cool, pipe frosting using a piping bag with a star tip. Garnish with peach slices, edible glitter, or mint leaves if desired.

Notes

Roasting peaches concentrates flavor and removes excess moisture. Use dry brut champagne to avoid overly sweet cupcakes. Bring all cold ingredients to room temperature for best texture. Let champagne reduction cool completely before adding to buttercream. Cupcakes taste even better the day after baking.

Nutrition

Keywords: peach bellini cupcakes, champagne cupcakes, peach cupcakes, champagne buttercream, summer dessert, brunch dessert, celebration cupcakes

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