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Bellini Cupcakes

Bellini Cupcakes

breakfast, cupcakes, bellini, drink-based, Mother's Day, peach
bellini cupcake

Start off Mom’s morning right this Mother’s Day with a Bellini cupcake – the cupcake version of the classic champagne and peach cocktail.  To make the Bellini cupcakes, start with light champagne cupcakes (with a full cup of champagne in the batter), fill them with burnt peach puree, and top them with a burnt peach buttercream.  Sprinkle sparkly sanding sugar over the cupcakes to give them the festive feel of the fizz of a freshly opened bottle of champagne. The only thing missing from the experience will be the pop of the cork.

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Bellini Cupcakes

Servings 12 cupcakes


Cake Ingredients

  • 3 large egg whites room temperature
  • 1 cup champagne
  • 1 ½ cups cake flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature

Filling and Frosting Ingredients

  • 15 oz can sliced peaches
  • ½ cup + 2 tablespoons unsalted butter room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • White sanding sugar for topping


Cake Directions

  1. Preheat oven to 350 F.
  2. In small bowl, mix egg whites and champagne. Set aside.
  3. In a medium-sized bowl, whisk together cake flour, sugar, baking powder, and salt.
  4. Mix butter into dry ingredients until it resembles moist crumbs.
  5. Mix wet ingredients into dry ingredients until fully combined.
  6. Divide evenly between twelve cupcake liners. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Filling and Frosting Directions:

  1. Melt two tablespoons of butter in a medium-sized skillet on medium heat.
  2. Drain and discard liquid from peach can.
  3. Use a towel to pat dry the peach slices, removing excess moisture.
  4. Place the peaches in a single layer in the hot skillet.
  5. Cook for about three minutes or until the bottom side is browned, then flip.
  6. Repeat until all sides of the peaches are browned.
  7. Remove peaches from skillet and cool.
  8. Use a food processor or immersion blender to puree the peaches.
  9. Use a small paring knife or cupcake corer to remove a piece of cake from the center of each cooled cupcake. (You will not need the pieces that you remove, so feel free to eat them!)
  10. Fill each hole with approximately two teaspoons of the peach puree.
  11. In the bowl of an electric mixer, beat butter on high speed for five minutes.
  12. Slowly mix in the powdered sugar and beat for another five minutes.
  13. Mix in vanilla extract, salt, and ¼ cup of peach puree and beat for two minutes.
  14. Pipe onto cupcakes using Wilton tip 4B.
  15. Sprinkle cupcakes with white sanding sugar.
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9 comments on “Bellini Cupcakes”

  1. Sourkraut says:

    Yum! My best friend would love these! She was trying to talk me into coming up with a Bellini cupcake earlier this year so you’ve saved me the trouble.

  2. Jen says:

    My mom is obsessed with Bellinis! The slushy ones of course. I think I need to make these, for her of course LOL

  3. Oh me oh my, I’m trying this one for sure!

    Love your blog, by the way! ;)

    xo trish

  4. Jenny says:

    I’m new here…Y-U-M!! Love this site!

  5. Sarah says:

    This recipe sounds awesome! However, it doesn’t list a baking time. How long do you need to bake these cupcakes?! Thanks!!

  6. Stef says:

    Sarah – I can’t believe I left that line off. Thanks for pointing it out! I just asked the folks at Paula Deen to to add it in. You bake for about 20 minutes or until the cupcakes bounce back when lightly touched.

  7. Wow and I thought my lemon cake roll with lemon curd filling was going to be fun for Mother’s Day. These sound incredilbe. Maybe you should decorate each on with a mini champagne glass!

    Paula Deen is lucky to have you in her corner. Next up The Cupcake Project on the Food Network.

  8. Lucy says:

    This looks amazing! Going to check out the recipe now!

  9. Cupcakes, champagne and peaches? Oh my! What a wonderful combination.

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