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Sweet Peach Bellini Cupcakes

Sweet Peach Bellini Cupcakes: A Toast to Summer Indulgence

Delight in Sweet Peach Bellini Cupcakes, a whimsical twist on the classic cocktail with peaches and champagne, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3 large Egg Whites Room temperature
  • 1 cup Unsalted Butter Room temperature
  • 1 cup Granulated Sugar Can substitute with sugar alternative
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 2 teaspoons Baking Powder Ensure it is fresh
  • 1 teaspoon Sea Salt A pinch is sufficient
  • 1 cup Champagne (or Prosecco) Substitute with sparkling juice for non-alcoholic version
  • 2 cups Fresh Peaches (or Canned) Use ripe, seasonal peaches
For the Pastry Cream
  • 1 cup Heavy Cream Can replace with thick coconut cream
  • 3 tablespoons Cornstarch Substitute with flour if needed
  • 2 large Eggs Use pasteurized eggs if concerned
  • 1 teaspoon Vanilla Extract Consider using vanilla bean for intense flavor
For the Buttercream Frosting
  • 2 teaspoons Peach Flavoring Oil (or Peach Schnapps) Use peach extract for lower alcohol alternative
  • A few drops Gel Food Colors Trio Use natural colorings for a healthier option
  • 1 cup White Nonpareils Substitute with edible glitter
  • Fresh mint leaves to taste (optional) Basil could be a substitute

Equipment

  • Electric mixer
  • Cupcake pans
  • Mixing bowls
  • Spatula
  • Piping bag
  • Whisk

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.
  2. Beat the egg whites until stiff peaks form, about 5–7 minutes, and set aside.
  3. Cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.
  4. Gradually mix in flour, baking powder, and sea salt, alternating with champagne until just combined.
  5. Fold in diced peaches followed by half of the whipped egg whites, then the remaining egg whites.
  6. Fill each cupcake liner about two-thirds full and bake for 18–22 minutes.
  7. Let the cupcakes cool in pans for 5 minutes, then transfer to a wire rack.
  8. Prepare the pastry cream by heating cream until simmering, then whisk with cornstarch, eggs, and vanilla.
  9. Fill cooled cupcakes with pastry cream after removing their centers.
  10. Frost with peach buttercream and decorate with nonpareils and mint leaves.
  11. Serve and enjoy with a glass of sparkling wine.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients like egg whites and butter are at room temperature for best results. Store in an airtight container for up to 1 week.

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