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Close-up of Peach Bellini Cupcakes showing the airy champagne sponge crumb and the silky texture of the peach buttercream frosting.

Peach Bellini Cupcakes: The Ultimate Champagne & Cream Dessert

Elegant Peach Bellini Cupcakes featuring a golden champagne sponge, silky peach-tinted buttercream, and sparkling sugar crystals. A perfect boozy brunch treat with a light, airy crumb and fresh peach garnish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Brunch, Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Champagne Sponge
  • 1.5 cups (190g) cake flour Sifted
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter Room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs Room temperature
  • 0.5 cup (120ml) Champagne or Prosecco Dry/Brut
Peach Buttercream
  • 1 cup (230g) unsalted butter Softened
  • 3 cups (375g) powdered sugar Sifted
  • 2 tbsp (30ml) peach puree Reduced for intense flavor
  • 1 drop orange gel food coloring Optional for pastel hue
Garnish
  • 1 fresh ripe peach Sliced into 12 thin wedges
  • 2 tbsp coarse clear sparkling sugar For dusting

Equipment

  • 1 12-cup muffin tin
  • 12 White pleated paper liners
  • 1 Electric Hand Mixer or Stand Mixer
  • 1 Piping bag with large round tip

Method
 

Prepare the Sponge
  1. Preheat oven to 350°F (175°C). Cream 1/2 cup butter and 1 cup sugar until light and fluffy, about 3-4 minutes.
  2. Beat in eggs one at a time. Mix in vanilla if using.
  3. Add cake flour mixture and champagne in three parts, starting and ending with flour. Mix until just combined to keep the crumb airy.
  4. Fill white pleated liners 2/3 full. Bake for 18-22 minutes until golden. Cool completely.
Frost and Decorate
  1. Whip 1 cup butter, powdered sugar, and peach puree until a silky, pastel orange frosting forms.
  2. Pipe a high, smooth swirl onto each cupcake using a large piping tip.
  3. Dust with sparkling sugar crystals and tuck a thin fresh peach wedge into the side of the frosting swirl.

Notes

Ensure champagne is at room temperature to prevent the batter from curdling.
Reduce peach puree on the stove to avoid a runny frosting.