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Bellini Cupcakes

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 cupcake
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5 from 1 vote

Bellini Cupcakes

If you love bellinis, you'll love them in cupcake form!
Course Dessert
Cuisine American
Keyword bellini cupcakes, peach buttercream, peach cupcakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cupcakes
Calories 402kcal
Author Stef


Cake Ingredients

  • 3 large egg whites from large eggs, 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
  • 10 tablespoons unsalted butter same as 1/2 cup + 2 tablespoons, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • White sanding sugar for topping


Cake Directions

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

Filling and Frosting Directions:

  • Melt two tablespoons of butter in a medium-sized skillet on medium heat.
  • Drain and discard liquid from peach can.
  • Use a towel to pat dry the peach slices, removing excess moisture.
  • Place the peaches in a single layer in the hot skillet.
  • Cook for about three minutes or until the bottom side is browned, then flip.
  • Repeat until all sides of the peaches are browned.
  • Remove peaches from skillet and cool.
  • Use a food processor or immersion blender to puree the peaches.
  • 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!)
  • Fill each hole with approximately two teaspoons of the peach puree.
  • In the bowl of an electric mixer, beat butter on high speed for five minutes.
  • Slowly mix in the powdered sugar and beat for another five minutes.
  • Mix in vanilla extract, salt, and ¼ cup of peach puree and beat for two minutes.
  • Pipe onto cupcakes using Wilton tip 4B.
  • Sprinkle cupcakes with white sanding sugar.


Nutrition Facts
Bellini Cupcakes
Amount Per Serving
Calories 402 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 45mg15%
Sodium 114mg5%
Potassium 179mg5%
Carbohydrates 57g19%
Sugar 45g50%
Protein 3g6%
Vitamin A 645IU13%
Vitamin C 2.3mg3%
Calcium 40mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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