HomeDessertPeach Bellini Cupcakes - Sprinkle Bakes

Peach Bellini Cupcakes – Sprinkle Bakes


Peach Bellini Cupcakes are studded with diced recent peaches, crammed with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!

Peach Bellini Cupcakes

Peach season is nearly right here, and I used to be fortunate sufficient to get my fingers on some recent peaches a bit of sooner than common. As soon as plucked, there’s a brief window of time to get pleasure from them earlier than they wrinkle up and spoil. So, for sure, I used to be pressed to make use of them shortly. In consequence, final Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the concept for these Peach Bellini Cupcakes got here to me as one other means to make use of up recent peaches. Nonetheless, you don’t have to make use of recent peaches on this recipe – canned are advantageous too!

These cupcakes style completely celebratory. Champagne (or prosecco) infuses the desserts and their pastry cream facilities. Diced peaches float all through to cake, and a swirl of fluffy peach buttercream is the ending flourish.

Peach Bellini Cupcakes

Make the batter.

Begin by creaming the butter and sugar collectively. I used a hand mixer and issues turned out simply advantageous. Then add flour and champagne alternately. As common, start and finish with the flour to construct the perfect texture.

Cube the peaches.

Chop recent peaches advantageous, to about 1/4 inch cube. You’ll want 2/3 cup of diced peaches, which is about 1 1/4 medium-sized recent peaches. Once more, canned peaches are simply advantageous to make use of right here. Simply pat them dry earlier than chopping them and including them to the recipe.

Add the peaches to the batter and blend them in utilizing a rubber spatula. If utilizing canned peaches, which aren’t as agency, use a folding movement in order that they don’t tear or break down.

Lighten the batter with egg whites.

Sure – it’s an additional step, however whipped egg whites make the bottom of this cupcake spongy and tender. Fold them in fastidiously. Swiftly stirring them in will deflate the batter and reduce your total yield. Aware, cautious folding of the egg whites offers the cupcake a sponge cake texture that holds up properly to fillings and frostings.

Line cupcake tins with papers, after which portion out the batter utilizing a set off ice cream scoop. I ended up with about 18 cupcakes.

Bake at 350F for 15-18 minutes, or till a toothpick tester comes out clear. Then cool them utterly on a wire rack.

Champagne pastry cream.

Ah, my favourite aspect of this confection! Champagne pastry cream is so scrumptious and clean – and it’s not too laborious to make. Put together it a day forward and retailer it within the fridge, when you’ve got time constraints.

Core the cupcakes utilizing a small paring knife, and save the reduce out piece. Fill every cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Utilizing the identical paring knife, reduce the reserved cake items flat to create a ‘lid’ and canopy the pastry cream with it.

Peachy hues.

The peach-flavored frosting was a shade experiment gone proper! I needed it to not solely have the flavour of peaches (because of LorAnn peach flavoring oil), however the shade variation as properly. So I whipped up some orangey-peach buttercream and painted two traces of crimson gel meals shade inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a delightful swirl paying homage to peach peel.

See the recipe for additional instruction, and for the model and shade of gel meals shade I used to attain this impact.

Peach Bellini Cupcakes


This isn’t the primary time I’ve added white nonpareils for a bubbly look (see this Cherry Limeade Cake). It’s simply the proper contact to evoke the sentiments of a fizzy drink. Pipe the frosting onto a cupcake, and instantly add the white nonpareils. This buttercream crusts, so you have to add the sprinkles instantly. When you wait too lengthy, they’ll bounce proper off!

Peach Bellini Cupcakes
Peach Bellini Cupcakes

Impressed by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes maintain the identical glowing taste. Bellini are sometimes served as an accompaniment to creamy, salty or spicy meals. So these cupcakes would make a advantageous dessert after a giant plate of alfredo pasta with focaccia. Or spicy bucatini. Nonetheless, I feel they go together with the whole lot. (Particularly brunch.)

Associated recipe: Do-it-yourself Peach Cobbler in a Cone

Peach Bellini Cupcakes

Heather Baird

Impressed by the Italian Bellini cocktail, these toast-worthy desserts would be the star of your subsequent completely happy celebration. The cupcakes are infused with champagne or prosecco, and crammed with chopped recent peaches. This flavorful basis holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe requires recent peaches, but when they are not in season, then canned peaches work simply advantageous!For the frosting, you’ll have to buy a small bottle of LorAnn peach flavoring oil. See hyperlinks for sources. Or, as an alternative of the oil, chances are you’ll use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, kind of relying on how fastidiously you fold the whipped egg whites into the cupcake batter.

Prep Time 20 minutes

Prepare dinner Time 22 minutes

1 hour cooling time 1 hour

Whole Time 1 hour 42 minutes

Course Dessert

Delicacies American


  • 6 giant egg whites
  • 10 tablespoons unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon advantageous grain sea salt
  • 3/4 cup champagne or prosecco or different glowing white wine
  • 2/3 cup recent peaches 1/4″ cube or diced canned peaches

Champagne pastry cream

  • 1/2 cup heavy cream divided
  • 2 tablespoons cornstarch
  • 1 complete egg
  • 2 egg yolks
  • 5 tablespoons granulated sugar
  • 1/2 cup champagne or prosecco
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350F. Line cupcake pans with 18 paper liners. Put aside.

  • Within the bowl of an electrical mixer, beat the egg whites to stiff peaks; put aside.

  • In one other bowl of an electrical mixer, beat collectively the butter and sugar till gentle and fluffy. In one more bowl, sift collectively the flour, baking powder, and salt. Whisk to mix.

  • Add the flour combination to the creamed butter combination alternately with the champagne. Stir within the chopped peaches.

  • Fold 1/3 of the egg whites into the batter till included. Then, fold within the remaining egg whites.

  • Spoon the batter into the ready cups. Bake for 18-22 minutes, or till a toothpick tester inserted close to the middle comes out clear. Cool for five minutes within the pan, then switch the cupcakes to a wire rack to chill utterly.

Champagne pastry cream

  • In a medium bowl, whisk collectively 1/4 cup of the heavy cream and the cornstarch. Whisk in the entire egg and egg yolks. Put aside.

  • Mix the remaining heavy cream, sugar, and champagne in a saucepan; deliver to a boil then take away from the warmth. Pour 1/3 of the new champagne combination into the egg combination, whisking consistently so the eggs don’t prepare dinner. Return the remaining champagne/heavy cream combination to a boil. Pour within the scorching egg combination in a stream, whisking consistently till the combination thickens. Take away from the warmth and beat within the butter and vanilla.

  • Let cool to room temperature. Cowl the floor of the pastry cream with plastic wrap so it doesn’t kind a pores and skin. Retailer within the fridge till prepared to make use of.

Peach buttercream

  • Within the bowl of an electrical mixer fitted with the whisk attachment, beat collectively the butter and confectioners’ sugar. Add milk or cream a bit of at a time till the combination is gentle, fluffy, and of piping consistency. Add the peach taste and beat once more till included. Add 1-2 drops every of the neon yellow and neon orange meals shade to the buttercream. Beat till properly included, scraping down the bowl when vital. Add extra of every shade to accentuate the colour, if desired. The tip outcome ought to be a vivid orangey-peach shade.

  • Match a disposable piping bag with a big French pastry tip. Squirt a bit of of the crimson meals shade in a condiment cup. Dip a kitchen-dedicated tender bristle brush into the crimson meals shade and paint a line of crimson meals shade contained in the decorator tip and all the best way up the size of the bag. Repeat this step instantly throughout kind the primary painted line (you can use the piping bag seams for a information, in case your bag has two seams instantly throughout from one another).

  • On a scrap of parchment or paper towel, squeeze a bit of of the frosting out of the bag till the crimson shade begins to point out.


  • Core the cupcakes by chopping out a small divot within the facilities with a paring knife; save the items. Switch the pastry cream to a disposable piping bag and snip off 1/2 inch gap in the long run. Fill every cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake items flat to create “lids” and place them onto the crammed divots.

  • Pipe a swirl of frosting onto a cupcake and instantly sprinkle a pinch of the white nonpareils on prime. Repeat this course of with every cupcake till the entire cupcakes are frosted and sprinkled. Simply earlier than serving, add a recent mint leaf to every cupcake.

The cake portion of this recipe is customized from “Bellini Belle Cupcakes” from the ebook Intoxicated Cupcakes by Kate Legere (2011 Operating Press). The buttercream recipe and champagne pastry cream recipe are each authentic to Sprinkle Bakes.

Key phrase bellini cupcake, canned peaches, champagne pastry cream, recent peaches, peach bellini cupcakes, peach cupcakes




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