Peach Bellini Cupcakes Recipe

Introduction

Peach Bellini Cupcakes are a delightful twist on the classic cocktail, blending airy sponge, sparkling champagne, and luscious peach flavors. Perfect for celebrations or a special treat, these cupcakes are a celebration of summer in every bite.

Ingredients

• 6 large egg whites
• 10 tablespoons unsalted butter, softened
• 1½ cups granulated sugar
• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon fine grain sea salt
• ¾ cup champagne or prosecco
• 2/3 cup fresh peaches, diced (or canned peaches)
• ½ cup heavy cream, divided (for pastry cream)
• 2 tablespoons cornstarch
• 1 whole egg + 2 egg yolks
• 5 tablespoons granulated sugar (for pastry cream)
• ½ cup champagne or prosecco (for pastry cream)
• 2 tablespoons unsalted butter (for pastry cream)
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, room temperature (for buttercream)
• 6 cups confectioners’ sugar
• Milk or cream, as needed (for buttercream)
• ½ teaspoon LorAnn peach flavoring oil or 2 tablespoons peach schnapps
• Chefmaster food colors: neon brite yellow, neon brite orange, and red red
• 2 tablespoons white nonpareils
• Fresh mint leaves for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F and line cupcake pans with liners.
2. Step 2: Whisk egg whites until stiff peaks form. Cream together butter and sugar until fluffy.
3. Step 3: Alternately add sifted flour, baking powder, salt, and champagne to the creamed mixture, mixing gently.
4. Step 4: Carefully fold in the egg whites and diced peaches until combined.
5. Step 5: Pour batter into liners and bake for 18-22 minutes, or until a tester comes out clean. Cool completely.
6. Step 6: For pastry cream, whisk together ¼ cup heavy cream, cornstarch, whole egg, and egg yolks in a bowl.
7. Step 7: Heat remaining ¼ cup cream with sugar and champagne until warm, then slowly whisk into the egg mixture.
8. Step 8: Return mixture to heat, cook gently until thickened, then stir in butter and vanilla extract. Cool and refrigerate.
9. Step 9: For buttercream, beat butter until soft. Gradually add confectioners’ sugar, and mix until smooth.
10. Step 10: Add milk or cream to reach desired consistency, then mix in peach flavoring. Color buttercream with food coloring as desired.
11. Step 11: Core each cupcake by removing a small section from the center and fill with pastry cream. Replace the top piece.
12. Step 12: Fill a piping bag with buttercream, beginning with red gel color for a blush effect, and pipe over cupcakes.
13. Step 13: Decorate with white nonpareils and garnish with fresh mint leaves if desired.

Tips & Variations

• Use fresh ripe peaches for the best flavor, or canned peaches if fresh are unavailable.
• Substitute peach schnapps for LorAnn peach flavoring oil in the buttercream for a more boozy note.
• Adjust food coloring to create your preferred peachy shades.
• For a non-alcoholic version, replace champagne with sparkling white grape juice.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness. Allow them to come to room temperature before serving. Buttercream and pastry cream taste best when chilled but can be gently warmed if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes up to 2 days in advance, storing them covered in the refrigerator. Decorate with the buttercream just before serving for the freshest look.

Can I use another fruit instead of peaches?

Absolutely! Substitute with your favorite stone fruit like nectarines or apricots for a similar flavor profile. Adjust the flavoring in the buttercream accordingly.

Peach Bellini Cupcakes Recipe

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4.6 from 118 reviews

These Peach Bellini Cupcakes combine an airy champagne-infused sponge with luscious peach pastry cream and a vibrant peach-flavored buttercream. Delicately colored to resemble a sunset, decorated with white nonpareils, and optionally garnished with fresh mint, these cupcakes are a festive, elegant dessert perfect for celebrations or summer gatherings.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 6 large egg whites
• 10 tablespoons unsalted butter, softened
• 1½ cups granulated sugar
• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon fine grain sea salt
• ¾ cup champagne or prosecco
• 2/3 cup fresh peaches, diced (or canned peaches)

For the Champagne Pastry Cream:

• ½ cup heavy cream, divided
• 2 tablespoons cornstarch
• 1 whole egg + 2 egg yolks
• 5 tablespoons granulated sugar
• ½ cup champagne or prosecco
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Peach Buttercream:

• 1 cup unsalted butter, room temperature
• 6 cups confectioners’ sugar, sifted
• Milk or cream, as needed
• ½ teaspoon LorAnn peach flavoring oil (or 2 tablespoons peach schnapps)
• Chefmaster food colors: neon brite yellow, neon brite orange, and red red
• 2 tablespoons white nonpareils
• Fresh mint leaves for garnish (optional)

Instructions

1. Prepare the Cupcakes: Preheat the oven to 350°F (175°C) and line cupcake pans with liners. Whisk the 6 egg whites until stiff peaks form, ensuring an airy texture. Cream together the softened butter and granulated sugar until light and fluffy. Alternately add sifted flour, baking powder, sea salt, and champagne to the creamed mixture, mixing gently. Fold in the whipped egg whites and diced peaches carefully to maintain airiness. Pour batter into liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool completely.
2. Make the Champagne Pastry Cream: In a bowl, whisk together half the heavy cream, cornstarch, whole egg, and egg yolks until smooth. In a saucepan, warm the remaining heavy cream with sugar and champagne until hot but not boiling. Temper the egg mixture by gradually adding the heated cream mixture while whisking. Return the combined mixture to the pan and cook over medium-low heat, stirring constantly, until thickened to custard consistency. Remove from heat, stir in the butter and vanilla extract until smooth. Chill in refrigerator until set.
3. Prepare the Peach Buttercream: Beat the room temperature butter until it is creamy. Gradually add sifted confectioners’ sugar, mixing well and adding milk or cream as needed to achieve a spreadable yet pipeable consistency. Stir in the peach flavoring or schnapps. Divide and tint portions with neon brite yellow, neon brite orange, and red red food colors to create a sunset palette.
4. Assemble the Cupcakes: Using a small knife, carefully remove a small section from the center of each cupcake to create a cavity. Fill each cavity with a spoonful of chilled champagne pastry cream and replace the removed cupcake piece as a lid. Prepare a piping bag by painting the inside with red gel color and filling it with peach buttercream. Pipe the buttercream atop each cupcake, creating a beautiful swirl. Sprinkle with white nonpareils and garnish with fresh mint leaves if desired.

Notes

• Champagne or prosecco can be substituted with sparkling white grape juice for a non-alcoholic version.
• Ensure the egg whites are at room temperature for better volume when whipped.
• Use fresh peaches for optimal flavor, but canned are a good substitute if out of season.
• To avoid curdling, temper the egg mixture slowly when making the pastry cream.
• Adjust milk or cream in buttercream to achieve desired piping consistency without it becoming too runny.
• Fresh mint is optional but adds a fresh aromatic garnish and visual appeal.

Keywords: Peach Bellini Cupcakes, champagne cupcakes, peach pastry cream, peach buttercream, festive cupcakes, summer dessert