Peach Bellini Cupcakes are a soft, fruity, and elegant dessert inspired by the classic Italian drink. These Peach Bellini Cupcakes combine juicy peach flavor with a light, fluffy texture, making them perfect for celebrations, brunch, or summer gatherings.
Why You’ll Love This Recipe
These Peach Bellini Cupcakes are bursting with fresh peach flavor and have a delicate, bakery-style texture. They are simple to make, family-friendly, and perfect for special occasions. The peach buttercream adds a smooth, naturally sweet finish that feels both light and indulgent.
Ingredients
For the Cupcakes
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup non-alcoholic sparkling white grape juice
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup peach puree (fresh or canned)
For the Peach Buttercream
- 1 cup (230 g) unsalted butter, room temperature
- 3–4 cups (360–480 g) powdered sugar, sifted
- 3–4 tablespoons peach puree
- 1–2 tablespoons non-alcoholic sparkling white grape juice
- Pinch of salt
For Garnish
- Fresh peach slices
- Candied peach or cherry (optional)
- Sparkling sugar or granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, mix sparkling grape juice, milk, vanilla, and peach puree.
- Alternate adding dry and wet ingredients to the batter, beginning and ending with dry ingredients.
- Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
- For Peach Bellini Cupcakes frosting, beat butter until smooth, then add powdered sugar gradually.
- Mix in peach puree, sparkling juice, and salt until fluffy.
- Frost cupcakes and garnish as desired.
Tips & Tricks
- Use fresh ripe peaches for the best flavor.
- Do not overmix the batter to keep cupcakes light.
- Chill buttercream slightly for better piping results.
- Swap whole milk with almond milk if needed.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary: Halal-friendly
Notes
- You can use canned peaches if fresh are unavailable.
- Add a drop of peach extract for a stronger flavor.
- Serve slightly chilled for a refreshing taste.
Nutrition (Approximate per cupcake)
- Calories: 280
- Protein: 3g
- Carbs: 36g
- Fat: 14g
FAQ
Can I make Peach Bellini Cupcakes ahead of time?
Yes, you can bake them a day in advance and frost before serving.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months.
What can I use instead of peach puree?
Apricot puree works as a good substitute.
How do I make them extra moist?
Avoid overbaking and use full-fat milk.
Can I make this recipe dairy-free?
Yes, substitute butter and milk with plant-based alternatives.
Storage
- Store in the fridge for up to 4 days
- Freeze unfrosted cupcakes for up to 2 months
- Bring to room temperature before serving
Similar Recipes
Peach Bellini Cupcakes
Ingredients
For the Cupcakes
- 1 ½ cups 190 g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 115 g unsalted butter, room temperature
- 1 cup 200 g granulated sugar
- 2 large eggs
- ½ cup non-alcoholic sparkling white grape juice
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup peach puree fresh or canned
For the Peach Buttercream
- 1 cup 230 g unsalted butter, room temperature
- 3 –4 cups 360–480 g powdered sugar, sifted
- 3 –4 tablespoons peach puree
- 1 –2 tablespoons non-alcoholic sparkling white grape juice
- Pinch of salt
For Garnish
- Fresh peach slices
- Candied peach or cherry optional
- Sparkling sugar or granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, mix sparkling grape juice, milk, vanilla, and peach puree.
- Alternate adding dry and wet ingredients to the batter, beginning and ending with dry ingredients.
- Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
- For Peach Bellini Cupcakes frosting, beat butter until smooth, then add powdered sugar gradually.
- Mix in peach puree, sparkling juice, and salt until fluffy.
- Frost cupcakes and garnish as desired.
Notes
- You can use canned peaches if fresh are unavailable.
- Add a drop of peach extract for a stronger flavor.
- Serve slightly chilled for a refreshing taste.
Conclusion
These Peach Bellini Cupcakes are the perfect mix of fruity freshness and soft, fluffy texture. This easy recipe delivers bakery-style results at home and is ideal for summer desserts or special occasions.