Introduction

These Peach Bellini Cupcakes combine the fruity elegance of a classic Bellini cocktail with a moist, tender cupcake and a luscious champagne pastry cream filling. Topped with a peach-flavored buttercream, they’re perfect for celebrations or just a delightful treat.

A close-up view of a cupcake with two layers of swirled frosting on top: one light cream color and one soft pink color, smoothly textured and twirled upward in a peak, sitting in a white paper liner that shows the light golden cake beneath. In the background, there are more cupcakes with similar frosting and a peach on a white marbled surface. The photo captures the soft, creamy texture of the frosting and the moist look of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg yolk
3 teaspoons granulated sugar (for pastry cream)
1¼ teaspoons cornstarch
6 tablespoons champagne
1½ teaspoons unsalted butter (cold)
1/8 teaspoon salt (for pastry cream)
1¼ cups all-purpose flour
1½ teaspoons baking powder
1/4 teaspoon salt (for cupcake batter)
3/4 cup granulated sugar (for cupcake batter)
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 inch)
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

Step 1: Prepare the champagne pastry cream by placing the egg yolk in a medium bowl and setting it aside.
Step 2: In a medium saucepan, combine sugar, cornstarch, and champagne. Cook over medium heat until the mixture is very hot but not boiling.
Step 3: Ladle a small amount of the hot mixture into the egg yolk while whisking continuously to temper the yolk without scrambling it.
Step 4: Pour the yolk mixture back into the saucepan. Whisk constantly over medium heat until the mixture thickens and coats the back of a wooden spoon, about 10 minutes.
Step 5: Remove from heat; stir in cold butter and salt. Pour the pastry cream into a clean bowl, strain if desired, and let cool to room temperature before chilling in the refrigerator for at least 2 hours.
Step 6: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
Step 7: Whisk flour, baking powder, and salt together in a medium bowl.
Step 8: In a large bowl, mix sugar, vegetable oil, and vanilla extract. Add eggs and mix until combined.
Step 9: Add one-third of the dry ingredients, then half of the champagne, mixing gently. Repeat with another third of the flour and remaining champagne.
Step 10: Stir in the remaining flour and fold in the diced peaches until just combined.
Step 11: Fill cupcake liners about three-quarters full. Bake 14–16 minutes or until a toothpick inserted in the center comes out clean.
Step 12: For the peach buttercream, beat together unsalted butter and vegetable shortening until smooth. Gradually add powdered sugar and mix well.
Step 13: Stir in peach schnapps. Add 1–3 tablespoons of champagne to thin the buttercream to piping consistency.
Step 14: Divide the buttercream in half. Add yellow and orange gel food coloring to one half to create a peach color, and red gel food coloring to the other half for a pinkish-red shade.
Step 15: Pipe a long line of peach buttercream and a line of pinkish-red buttercream side by side onto plastic wrap. Roll together tightly, cut one end, and place inside a piping bag.
Step 16: Hollow out the centers of cooled cupcakes using a knife, melon baller, or cupcake corer. Fill the centers with chilled champagne pastry cream.
Step 17: Pipe the two-tone buttercream onto each cupcake using a large star tip, such as Wilton 1M.

Tips & Variations

Use ripe, juicy peaches for the best natural sweetness and flavor in the cupcakes.
For a non-alcoholic version, substitute the champagne and schnapps with peach juice or sparkling water.
Chilling the pastry cream overnight allows flavors to deepen and texture to firm up fully.
Try adding finely chopped toasted almonds to the batter for a subtle crunch.

Storage

Store the assembled cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor. The buttercream may firm up when chilled; you can gently re-whip it if needed. These cupcakes are not recommended for freezing due to the fresh peaches and pastry cream filling.

How to Serve

A single cupcake is shown close up on a white marbled surface, with a light yellow cake base wrapped in a white paper liner. On top, there is a smooth swirl of two-tone frosting, with soft creamy white and light pink colors twisted together in a thick, rounded texture creating two visible layers. The background is blurry but shows hints of other similar cupcakes and a peach. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream and buttercream ahead of time?

Yes, both the pastry cream and buttercream can be made a day in advance. Keep them covered tightly and refrigerated until ready to use.

What can I use instead of fresh peaches?

If fresh peaches are not available, you can use thawed frozen peaches drained well or finely chopped canned peaches, but fresh fruit will offer the best flavor and texture.