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Peach Bellini Cupcakes Recipe

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★★★★★

4.6 from 87 reviews

These Peach Bellini Cupcakes combine the delicate flavor of champagne with fresh peaches, featuring a smooth champagne pastry cream filling and a beautifully swirled peach and pink buttercream frosting. Perfect for special occasions or a sophisticated treat, these cupcakes balance fruity, bubbly notes with a tender crumb and creamy frosting.

Ingredients

Scale

Champagne Pastry Cream

  • 1 egg yolk
  • 3 teaspoons granulated sugar
  • 1¼ teaspoons cornstarch
  • 6 tablespoons champagne
  • 1½ teaspoons unsalted butter (cold)
  • 1/8 teaspoon salt

Cupcakes

  • 1¼ cups all purpose flour
  • 1½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1½ tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup champagne or sparkling wine
  • 2/3 cup fresh peaches (diced 1/4″)

Peach Buttercream

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 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

  1. Make the Champagne Pastry Cream: Place the egg yolk in a medium bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and champagne. Cook over medium heat until the mixture is very hot but not boiling. Ladle some hot liquid into the egg yolk while whisking continuously to temper the egg. Pour the egg yolk mixture back into the saucepan and whisk constantly over medium heat for about 10 minutes, until thickened and coating the back of a wooden spoon. Remove from heat, stir in cold butter and salt, then strain through a fine mesh sieve if desired. Let cool to room temperature, then chill in the fridge for at least 2 hours.
  2. Prepare the Cupcakes: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, combine sugar, vegetable oil, and vanilla extract. Add eggs one at a time, mixing until combined. Alternate adding the dry ingredients and champagne in thirds: add one-third of the dry ingredients, then half of the champagne, another third of dry ingredients, and the rest of the champagne. Mix to combine. Add the remaining flour last, mix lightly then fold in diced peaches. Fill cupcake liners ¾ full and bake for 14-16 minutes or until a toothpick inserted comes out clean. Cool completely before decorating.
  3. Make the Peach Buttercream: In a large bowl, beat together the room temperature butter and vegetable shortening until smooth. Gradually add powdered sugar and mix well. Stir in peach schnapps. Add 1 to 3 tablespoons of champagne to thin the buttercream to a pipeable consistency.
  4. Color the Buttercream: Divide half of the buttercream into a separate bowl. Add a few drops of yellow and orange gel food coloring to one bowl to create a peach color. Add red gel food coloring to the other bowl to make a pinky-red color.
  5. Prepare the Piping Bag: On a piece of plastic wrap, pipe a long line of peach buttercream and next to it pipe a line of the pinky-red buttercream. Roll the plastic wrap tightly around the two colored buttercreams, twist ends to secure, and cut one end to place inside a piping bag fitted with a Wilton 1M tip.
  6. Assemble the Cupcakes: Using a knife, melon baller, or cupcake corer, remove the center of each cupcake. Fill the hollowed centers with the chilled champagne pastry cream. Pipe the swirled buttercream frosting onto the tops of the cupcakes. Store the finished cupcakes in the refrigerator for up to 5 days.

Notes

  • Tempering the egg yolk by slowly whisking in hot liquid prevents curdling in the pastry cream.
  • Make sure the champagne pastry cream is fully chilled before filling cupcakes to maintain texture.
  • To keep buttercream from becoming too stiff, adjust the champagne amount as needed for pipeability.
  • The food coloring creates a beautiful two-tone swirl effect for an elegant presentation.
  • Store cupcakes in an airtight container refrigerated to preserve freshness, especially because of the pastry cream filling.
  • This recipe yields about 12 to 15 cupcakes, depending on liner size.

Keywords: Peach Bellini cupcakes, champagne cupcakes, peach cupcakes, buttercream frosting, pastry cream filled cupcakes, party cupcakes, elegant dessert

Find it online: https://todayfoodrecipe.com/peach-bellini-cupcakes-recipe/