Go Back
–+ servings
Sweet Peach Bellini Cupcakes

Sweet Peach Bellini Cupcakes for Your Next Celebration

Delight in these Sweet Peach Bellini Cupcakes with juicy peaches and champagne, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 4 large Egg Whites Essential for creating light and airy cupcakes.
  • 1 cup Unsalted Butter Adds richness and ensures a tender crumb.
  • 1 cup Granulated Sugar Sweetens the batter; coconut sugar can be a healthier option.
  • 2 cups All-Purpose Flour Provides structure; can swap with a gluten-free blend if needed.
  • 2 tsps Baking Powder Key leavening agent for achieving a fluffy texture.
  • 1 tsp Sea Salt Enhances sweetness, so don’t skip this ingredient.
  • 1 cup Champagne Infuses cupcakes with a sophisticated fizz; non-alcoholic option is available.
  • 1 cup Fresh Peaches Offers natural sweetness and fruitiness; canned can be used if well-drained.
For the Pastry Cream
  • 1 cup Heavy Cream Provides richness; feel free to use whipping cream for a lighter variant.
  • 3 tbsp Cornstarch Thickens the pastry cream for stability.
  • 3 large Eggs Adds creaminess; using whole eggs enhances the flavor.
  • 1 tsp Vanilla Extract Lends warmth and complements the luscious peach flavor.
For the Frosting
  • 1 tbsp Peach Flavoring Oil Infuses the frosting with fruity essence; quality matters for the best results.
  • 3 drops Gel Food Colors Trio Achieve a perfect peach hue for visual appeal.
  • 1 cup White Nonpareils Adds a charming finishing touch for decoration.
  • optional Fresh Mint Leaves Garnish for a refreshing contrast and added visual flair.

Equipment

  • Mixing bowl
  • electric mixer
  • cupcake pans
  • piping bag
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.
  2. Whip the egg whites until stiff peaks form (about 3-5 minutes).
  3. Cream together the unsalted butter and granulated sugar until light and fluffy (about 4-6 minutes).
  4. Whisk together the flour, baking powder, and sea salt; add to the creamed mixture alternating with champagne.
  5. Fold in diced peaches and whipped egg whites gently to maintain airiness.
  6. Fill cupcake liners about two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean.
  7. Transfer to a wire rack to cool completely (about 30 minutes).
  8. Prepare the pastry cream by combining heavy cream, cornstarch, eggs, and vanilla in a saucepan over medium heat, stirring until thickened (5-7 minutes).
  9. Once cool, fill cupcakes with pastry cream using a piping bag.
  10. Frost with peach buttercream, and garnish with nonpareils and mint leaves as desired.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 100mgSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These cupcakes can be made ahead and stored separately for freshness. Feel free to explore tropical variations with different fruits.

Tried this recipe?

Let us know how it was!