Peach Bellini Cupcakes with Champagne Buttercream

Peach Bellini Cupcakes are a sweet, refreshing treat that brings summer flavor to any occasion. These cupcakes are perfect for brunches, birthdays, or just a special day. After making this many times, I’ve perfected the balance of peach and champagne flavors. The creamy buttercream pairs perfectly with the light, fruity cake. Try this easy recipe with my favorite slow cooker Greek chicken for a complete meal. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Greek Chicken with Olives and Feta and Easy Potsticker Stir Fry with Fresh Veggies and Sauce.

What You'll Need for Peach Bellini Cupcakes with Champagne Buttercream

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup peach puree
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup champagne or sparkling wine
• 1/2 cup heavy cream
• 1 teaspoon lemon juice
• Optional: fresh peach slices
• Optional: edible flowers
• Optional: champagne jelly
• Optional: powdered sugar

How to Make Peach Bellini Cupcakes with Champagne Buttercream

1. Prep the batter: Preheat oven to 350°F. In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in peach puree, buttermilk, vanilla, and almond extract.
2. Bake the cupcakes: Gradually add flour mixture to the wet ingredients. Mix until just combined. Divide batter into lined cupcake tin. Bake for 18–20 minutes or until a toothpick comes out clean.
3. Make the frosting: In a bowl, whip heavy cream, champagne, and lemon juice until stiff peaks form. Add sugar and mix until smooth.
4. Frost the cupcakes: Once cooled, frost the cupcakes with champagne buttercream. Decorate with fresh peaches or edible flowers.

Storing & Reheating Peach Bellini Cupcakes with Champagne Buttercream

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Make cupcakes up to 2 days in advance. Frost just before serving.

Freezing Peach Bellini Cupcakes with Champagne Buttercream

Freeze cupcakes without frosting for up to 3 months. Thaw in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat at 350°F for 5–10 minutes. Microwave: Reheat for 10–15 seconds on low power.

Recipe Notes

• Chef tip: Use fresh peaches for the best flavor. Canned peaches can be used in a pinch, but fresh is better.
• Best substitution: If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
• Make-ahead: Make the batter up to 24 hours in advance and refrigerate. Bring to room temperature before baking.
• Scaling: The recipe doubles well. Bake in two batches if needed.
• Troubleshooting: If the frosting is too runny, chill it in the fridge for 10–15 minutes before using.

Peach Bellini Cupcakes with Champagne Buttercream

⏱

Prep

20 mins

🍳

Cook

20 mins

⏳

Total

40 mins

🍽

Serves

12 cupcakes

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup peach puree
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Seasonings

• 1/4 teaspoon almond extract
• 1/2 cup champagne or sparkling wine
• 1/2 cup heavy cream
• 1 teaspoon lemon juice

Optional Toppings

• fresh peach slices
• edible flowers
• champagne jelly
• powdered sugar

Instructions

1. Prep the batter: Preheat oven to 350°F. In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in peach puree, buttermilk, vanilla, and almond extract.
2. Bake the cupcakes: Gradually add flour mixture to the wet ingredients. Mix until just combined. Divide batter into lined cupcake tin. Bake for 18–20 minutes or until a toothpick comes out clean.
3. Make the frosting: In a bowl, whip heavy cream, champagne, and lemon juice until stiff peaks form. Add sugar and mix until smooth.
4. Frost the cupcakes: Once cooled, frost the cupcakes with champagne buttercream. Decorate with fresh peaches or edible flowers.

Notes

• Chef tip: Use fresh peaches for the best flavor. Canned peaches can be used in a pinch, but fresh is better.
• Best substitution: If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
• Make-ahead: Make the batter up to 24 hours in advance and refrigerate. Bring to room temperature before baking.
• Scaling: The recipe doubles well. Bake in two batches if needed.
• Troubleshooting: If the frosting is too runny, chill it in the fridge for 10–15 minutes before using.

Storage

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze cupcakes without frosting for up to 3 months. Thaw in the fridge before serving.
• Oven reheat: Reheat at 350°F for 5–10 minutes.
• Microwave reheat: Reheat for 10–15 seconds on low power.
• Make ahead: Make cupcakes up to 2 days in advance. Frost just before serving.

Nutrition Per Serving

• Calories: 250
• Protein: 3g
• Fat: 12g
• Carbs: 32g
• Fiber: 1g
• Sugar: 18g
• Sodium: 120mg
• Cholesterol: 60mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Peach Bellini Cupcakes with Champagne Buttercream FAQs

A Warm Final Note

I can’t wait for you to try Peach Bellini Cupcakes with Champagne Buttercream and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!