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Peach Bellini Cupcakes

Peach bellini cupcakes with delicate champagne-kissed vanilla crumb, filled with peach jam, and finished with billowy peach Bellini buttercream piped high. Each cupcake is baked, cored, and stuffed, then topped with a fresh peach slice and optional edible gold for a summer-party look.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cupcake batter
  • 2.25 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened for batter
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup Prosecco or champagne
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Peach jam filling
  • 0.5 cup peach jam for filling
Peach Bellini buttercream
  • 1 cup unsalted butter softened
  • 3.5 cup powdered sugar
  • 3 tbsp Prosecco
  • 2 tbsp peach jam
  • 1 Pink food coloring (optional) optional

Equipment

  • 2 sheet pan

Method
 

Bake the champagne-kissed cupcakes
  1. Preheat the oven to 350F and line two 12-cup muffin tins with liners, so the batter can go in right away.
  2. Beat the softened butter and granulated sugar for 3 minutes until light and fluffy, then add the eggs one at a time and mix after each addition.
  3. Alternate adding the flour mixture (all-purpose flour, baking powder, salt) with the combined Prosecco or champagne, whole milk, and vanilla extract, mixing just until incorporated.
  4. Fill the liners 3/4 full and bake for 18-20 minutes, until a toothpick comes out clean.
  5. Cool the cupcakes completely before filling and frosting, so the jam doesn’t melt and the frosting holds its shape.
Fill, make, and pipe the peach Bellini frosting
  1. Core each cupcake and fill the center with peach jam for a fruity, jammy bite.
  2. Beat the softened unsalted butter until fluffy, then add powdered sugar, Prosecco, and peach jam and mix until smooth.
  3. Tint the buttercream lightly pink if desired with pink food coloring, so it matches the peach Bellini theme.
  4. Pipe frosting high on each cupcake, then top with a fresh peach slice for a dramatic, swirled finish.

Notes

For the best jam-filled centers, cool the cupcakes completely before coring and filling. Store cupcakes covered in the refrigerator for up to 3 days; bring to room temperature for 20-30 minutes before serving for the softest crumb. Freeze cupcakes unfrosted (up to 2 months) if you want to prep ahead. For a lower-sugar option, substitute a portion of the powdered sugar in the buttercream with an equal-volume 1:1 baking sweetener blend that creams well.