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Peach Bellini Cupcakes Recipe

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5 from 788 reviews

These Peach Bellini Cupcakes are a delightful fusion of light, fluffy cake infused with champagne and fresh peaches, topped with a luscious peach schnapps buttercream and filled with a creamy champagne pastry cream. Perfect for celebrations or a sophisticated treat, each cupcake bursts with fruity, bubbly flavors reminiscent of the classic cocktail.

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 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 very hot but not boiling. Ladle some hot liquid out and whisk into the egg yolk continuously to temper the egg. Pour this back into the saucepan and whisk constantly over medium heat until thickened and coating the back of a wooden spoon, about 10 minutes. Remove from heat, stir in cold butter and salt. Strain through a fine mesh if desired. Cool to room temperature, then chill in the fridge for at least 2 hours.
  2. Prepare Cupcakes: Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with liners. Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, mix sugar, vegetable oil, and vanilla extract. Add eggs and mix until combined. Alternately add dry ingredients and champagne: one-third dry mix, half champagne, another third dry mix, then remaining champagne. Stir in remaining flour slightly, then fold in diced peaches. Fill liners 3/4 full.
  3. Bake Cupcakes: Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely.
  4. Make Peach Buttercream: Beat butter and vegetable shortening in a large bowl until well combined. Gradually add powdered sugar and mix until incorporated. Blend in peach schnapps. Adjust consistency with 1-3 tablespoons champagne until buttercream is pipeable. Divide buttercream in half.
  5. Color Buttercream: Add yellow and orange food coloring to one half to create a peach color. Add red food coloring to the other half to create a pinky-red color.
  6. Create Two-Tone Frosting: Pipe a line of peach buttercream onto plastic wrap and pipe a line of pinky-red buttercream alongside it. Roll tightly into a tube, cut one end, and load into a piping bag fitted with a Wilton 1M tip.
  7. Assemble Cupcakes: Using a knife, melon baller, or cupcake corer, remove the center of each cupcake. Fill hollowed centers with chilled champagne pastry cream. Pipe the two-toned buttercream frosting on top of each cupcake.
  8. Storage: Store cupcakes in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Tempering the egg yolk is essential to prevent scrambling in the pastry cream.
  • Use chilled pastry cream for easier filling and better texture.
  • Ensure cupcakes are completely cool before frosting to prevent buttercream from melting.
  • The two-tone buttercream technique creates a visually stunning swirl effect when piped.
  • Adjust the champagne amount in buttercream to achieve your preferred consistency.
  • Fresh peaches can be substituted with canned peaches, but fresh provides the best flavor and texture.

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

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