These peach bellini cupcakes tastes just like the cocktail drink! The cupcakes have fresh diced peaches and champagne in the batter. The center of the cupcakes have a champagne pastry cream, and the frosting is a peach schnapps buttercream. Just perfect for a summer day!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Nina Kneads to Bake.
Jump To Recipe
🧁A perfect summer cupcake
I wanted to make these cupcakes for a long time now. I finally got around to making them, and, my goodness! They taste just like a peach bellini!!!
I made sure to put tons of peach flavour in these cupcakes. There is fresh peaches diced up inside the cupcake batter, and there is peach schnapps in the buttercream. For the champagne taste, I added a bit in the cupcake batter, and in the filling.
These peach bellini cupcakes were so fun to make. You can easily do some steps ahead too. The champagne pastry cream can me made up to 3 days before. You can make the cupcakes the day before, and then fill and frost them the next day!
I love cupcakes as a quick portable dessert. Also try my coconut cream pie cupcake, cranberry mimosa cupcakes, pink lemonade cupcakes or Harry Potter Butterbeer cupcakes!
🥘Ingredients
Ingredient notes
- Champagne - Use any kind of sparkling wine or champagne.
- Vegetable shortening - I use butter and vegetable shortening in my buttercream. If you like the taste of a full butter buttercream, replace the vegetable shortening with butter.
- Peaches - Fresh peaches are best in this cupcake, but in a pinch, frozen ones would work. Just make sure to thaw them completely before using them.
- Gel food colouring - These are for the frosting. If you want the keep the frosting white, then no need to colour it.
🔪Instructions
Champagne Pastry Cream
To make the pastry cream, place the egg yolk in a medium bowl and set aside. In a medium saucepan, add sugar, cornstarch, and champagne. Cook over medium heat until the mixture is very hot, but not boiling.
Ladle out some of the hot liquid, and whisking the yolk continuously, pour int the egg yolk. This helps the egg get to the temperature of the liquid without turning into scrambled eggs.
Pour the egg yolk mixture into the saucepan and whisk constantly whisk over medium heat. Whisk until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
Remove from heat and stir in butter and salt. Pour the pastry cream into a fresh medium bowl. Pour through a fine mesh strainer if you want a smooth pastry cream. Let cool at room temperature and then chill it in the fridge for at least 2 hours.
Peach Champagne Cupcakes
Start by whisking four, baking powder, and salt together in a medium bowl. In a large bowl, mix sugar, oil and vanilla extract together. Add eggs and mix until combined.
Mix in a third of the dry ingredients, then half of the champagne. Add in another third of the dry ingredients, then the rest of the champagne. Mix together.
Pour in the remaining flour and mix it in a bit. Add the diced peaches and mix the batter until the flour is just incorporated, and the peaches are well distributed. in the batter.
Fill the batter into the cupcake liners ¾ full. This recipe makes between 12 and 15 cupcakes. Bake at 350°F (180°C) for 14-16 minutes, or until a toothpick comes out clean.
Peach Buttercream
Add butter and vegetable shortening to a large bowl and mix it until well mixed together. Next add powdered sugar and mix until incorporated. Add peach schnapps and mix together. Add 1-3 tablespoons of champagne to thin the buttercream until it's pipeable.
Remove half the buttercream to a separate bowl. Add a couple of drops of yellow and orange food colouring to one bowl to make a peach colour. Add red food colouring to the other bowl of buttercream to make a pinky-red colour.
Pipe a long line of peach buttercream onto a piece of plastic wrap. Pipe a long line of pinky-red buttercream right along side it. Roll the buttercream up with the plastic wrap. Cut the end of and place it into a piping bag.
Use a knife, melon baller, or cupcake corer to remove the center of the cupcake. Fill the centers with the champagne pastry cream. Pipe the buttercream frosting onto the tops of the cupcakes.
✔️Expert Tips
- If you use frozen peaches instead of fresh, make sure to thaw them first.
- Mix the cupcake batter until everything is incorporated. Overmixing will make the cupcakes dense.
- Don't feel you have to purchase fancy ($$$) champagne. For baking, I grab whatever sparkling wine is on sale.
- Use gel or oil based food colouring. I used Colour Mill.
💭FAQ's
You can make the champagne pastry cream up to 3 days before you put the cupcakes together. The cupcakes can me made the day before as well.
You can freeze the unfilled cupcakes without the buttercream topping for up to 3 months.
The champagne bakes out of the cupcakes so all that's left is the taste. Add peach extract in the pastry cream and in the buttercream. For the buttercream, use milk instead of champagne to thin it out.
🔖Related Recipes
📋 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Nina Kneads to Bake.
Peach Bellini Cupcakes
Ingredients
Champagne Pastry Cream
- 1 egg yolk
- 3 teaspoons granulated sugar
- 1¼ teaspoons cornstarch
- 6 tablespons champagne
- 1½ teaspoons unsalted butter cold
- ⅛ teapoon salt
Cupcakes
- 1¼ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1½ tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup champagne or sparkling wine
- ⅔ cup fresh peaches diced ¼"
Peach Buttercream
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- 4 cups powdered sugar
- 2 tablespoons peach schnapps
- 1-3 tablespoons champagne to thin the buttercream
- red, yellow and orange gel food colouring
Instructions
Champagne Pastry Cream
- Place the egg yolk in a medium bowl and set aside.
- In a medium saucepan, add sugar, cornstarch, and champagne. Cook over medium heat until the mixture is very hot, but not boiling.
- Ladle out some of the hot liquid, and whisking the yolk continuously, pour int the egg yolk. This helps the egg get to the temperature of the liquid without turning into scrambled eggs.
- Pour the egg yolk mixture into the saucepan and whisk constantly whisk over medium heat. Whisk until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
- Remove from heat and stir in butter and salt. Pour the pastry cream into a fresh medium bowl. Pour through a fine mesh strainer if you want a smooth pastry cream. Let cool at room temperature and then chill it in the fridge for at least 2 hours.
Cupcakes
- Preheat oven to 350°F (180°C). Line a 12 cup muffin tin with cupcake liners.
- Whisk four, baking powder, and salt together in a medium bowl.
- In a large bowl, mix sugar, oil and vanilla extract together. Add eggs and mix until combined.
- Mix in a third of the dry ingredients, then half of the champagne. Add in another third of the dry ingredients, then the rest of the champagne. Mix together.
- Pour in the remaining flour and mix it in a bit. Add the diced peaches and mix the batter until the flour is just incorporated, and the peaches are well distributed. in the batter.
- Fill the batter into the cupcake liners ¾ full. This recipe makes between 12 and 15 cupcakes. Bake in the preheated oven for 14-16 minutes, or until a toothpick comes out clean.
Peach Buttercream
- Add butter and vegetable shortening to a large bowl and mix it until well mixed together. Add powdered sugar and mix until incorporated.
- Add peach schnapps and mix together. Add 1-3 tablespoons of champagne to thin the buttercream until it's pipeable.
- Remove half the buttercream to a separate bowl. Add a couple of drops of yellow and orange food colouring to one bowl to make a peach colour.
- Add red food colouring to the other bowl of buttercream to make a pinky-red colour.
- Pipe a long line of peach buttercream onto a piece of plastic wrap. Pipe a long line of pinky-red buttercream right along side it. Roll the buttercream up with the plastic wrap. Cut the end of and place it into a piping bag.
To Assemble
- Use a knife, melon baller, or cupcake corer to remove the center of the cupcake. Fill the centers with the champagne pastry cream. Pipe the buttercream frosting onto the tops of the cupcakes. I used pastry tip Wilton 1M.
- Store cupcakes in the refrigerator for up to 5 days.
Notes
-
- If you use frozen peaches instead of fresh, make sure to thaw them first.
-
- Mix the cupcake batter until everything is incorporated. Overmixing will make the cupcakes dense.
-
- Don't feel you have to purchase fancy ($$$) champagne. For baking, I grab whatever sparkling wine is on sale.
-
- Use gel or oil based food colouring. I used Colour Mill.
Did you try this recipe? Comment below to let me know ☺️