Peach Bellini Cupcakes are a sweet little treat inspired by the classic cocktail, packed with juicy peach flavor and a hint of sparkling prosecco. These cupcakes are soft, fluffy, and topped with a creamy frosting that carries just the right touch of that bubbly, fruity vibe you’d find in a glass of Bellini.
I love making these for summer gatherings because they feel light and fun, perfect for warm days or special celebrations. I usually add a little fresh peach slice on top for a nice pop of color and an extra fruity punch. Plus, the subtle sparkle in the batter always surprises people and gets compliments every time!
These cupcakes are best enjoyed with friends and a cold drink, maybe even a real Bellini if you’re feeling fancy. I find they bring a joyful, festive mood that makes any ordinary moment feel a bit more magical. It’s a lovely way to celebrate peach season or just treat yourself to something delicious and refreshing.
Key Ingredients & Substitutions
Peach Puree: Fresh peaches give the best flavor, but canned peaches work well too. If peaches aren’t available, mango puree can be a nice sweet alternative.
Prosecco: This adds the Bellini sparkle. If you want to skip alcohol, use sparkling apple cider or sparkling water for a gentle fizz.
Butter: Use unsalted butter for better control of salt in the recipe. For a dairy-free option, try vegan margarine or coconut oil, but expect a slight flavor change.
Flour: All-purpose flour keeps the cupcakes tender. For gluten-free baking, try a 1-to-1 gluten-free flour blend and add an extra egg for structure.
How Do You Keep Cupcakes Moist and Fluffy?
Moisture and texture are key for these cupcakes. Here’s how to get it right:
- Beat butter and sugar until light and fluffy to add air, which helps with rise.
- Add eggs one at a time and mix well for even texture.
- Alternate adding dry ingredients and the wet peach-Prosecco mix, starting and ending with dry. This prevents overmixing.
- Don’t overbake: check with a toothpick at 18 minutes and remove as soon as it’s clean to keep them soft.
Following these tips means your cupcakes will be tender and soft with a lovely crumb.
Equipment You’ll Need
- Standard muffin tin – I use this because it gives the cupcakes even heat and perfect shape.
- Cupcake liners – prevent sticking and make for easy serving.
- Mixing bowls – for combining the ingredients smoothly.
- Electric hand mixer or stand mixer – makes beating the butter, sugar, and eggs faster and fluffier.
- Rubber spatula – helps fold in ingredients gently without deflating the batter.
- Cooling rack – cools the cupcakes evenly so they don’t get soggy.
- Piping bag or spatula – for decorating with frosting easily.
Flavor Variations & Add-Ins
- Use fresh blueberries or raspberries in the batter for a fruity burst that pairs beautifully with peaches.
- Swap peach puree for mango or apricot puree to change up the flavor while keeping it tropical.
- Mix in chopped almonds or pistachios for some crunch and extra richness.
- Add a splash of lemon or lime juice to the frosting for a tangy twist that balances the sweetness.
How to Make Peach Bellini Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup peach puree (fresh or canned peaches blended)
- 1/4 cup Prosecco or sparkling white wine
- 1 tsp vanilla extract
- 1/3 cup whole milk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tbsp peach puree
- 2 tbsp Prosecco or sparkling white wine
- 1 tsp vanilla extract
- Pinch of salt
For Garnish:
- Fresh peach slices
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 18-20 minutes to bake, and additional cooling and frosting time of around 30 minutes. Overall, set aside about 1 hour to complete the entire process.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal. In a medium bowl, sift together the all-purpose flour, baking powder, and salt, then set this aside.
In a larger bowl, beat the softened butter with granulated sugar using a hand mixer until the mixture is light and fluffy, which usually takes about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate small bowl, combine the peach puree and Prosecco. Now, alternately add the dry ingredients and the milk and peach mixture to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix.
2. Bake the Cupcakes:
Divide your batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake them in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Peach Bellini Frosting and Decorate:
While your cupcakes cool, prepare the frosting. Beat the softened butter in a clean bowl until creamy. Gradually add the sifted powdered sugar, mixing well with each addition. Add the peach puree, Prosecco, vanilla extract, and a pinch of salt, then beat on high speed until light and fluffy. If the frosting is too thin, add a little more powdered sugar to thicken it.
Once the cupcakes are completely cooled, use a piping bag or a spatula to frost them generously. For a pretty finishing touch, top each cupcake with a fresh peach slice.
Serve the cupcakes right away or store them in the refrigerator until ready to enjoy. If chilled, be sure to bring them to room temperature so the flavors and frosting texture shine.
Can I Use Frozen Peaches for the Peach Puree?
Yes! Just thaw the frozen peaches completely and drain any excess water before pureeing. This helps keep your batter from becoming too watery.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them the day you plan to serve for the freshest taste.
What’s a Good Non-Alcoholic Substitute for Prosecco?
Try sparkling white grape juice or sparkling apple cider to keep the bubbly flavor without alcohol. They bring a nice sweetness and fizz that work well in the recipe.
How Should I Store Leftover Cupcakes?
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Before serving, let them come to room temperature for the best texture and flavor.