Sunday Edition: Peach Bellini Cupcakes

As summer grows closer, my baking takes a distinct turn towards all things fruit. I absolutely love the smell of fruit warming in the oven. When I saw the recipe for these Peach Bellini Cupcakes over at Sing for Your Supper, I just knew I had to try them. Peaches are not a go-to baking fruit for me, so I thought I'd give them a try. Plus, I knew the addition of champagne and peach schnapps would take these to a whole new level of scrumptiousness.

The recipe is pretty straight forward for a simple cupcake. The addition of the diced peaches to the batter really took these from just giving the aroma of a peach to really tasting like a peach. Biting into the fluffy champagne cake and encountering a warm, juicy peach chunk made everything worth the effort. I HIGHLY recommend making these if you are a peach fan, cupcake fan, Bellini fan...basically if you like anything sweet! These Peach Bellini Cupcakes would make a great dessert for a summer barbecue or for a Sunday brunch.

Peach Bellini Cupcakes
 Recipe from Sing for your Supper

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and diced

Peachy Champagne Frosting

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2-3 drops red food coloring, if desired

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time.

Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean.

To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.

Makes 2 dozen cupcakes.

Recipe source: champagne cupcake recipe from Baking Junkieoriginally from Booze CakesThe addition of peaches and peach schnapps was my idea.


  1. Oh, yes PLEASE! Those look fantastic. A cake is lovely, but a cupcake is sublime!

  2. These look yummy! I love all things fruit for dessert, much more so than chocolate even.

    I fully intend to make these as soon as we get some decent looking peaches around here.

  3. Those look delicately delicious; a perfect cupcake! I prefer the fruity kind as I am not much of a chocolate person (and everyone I know makes chocolatey cupcakes.

  4. DELICIOUS! I need to have some champagne just lying around. Just kidding. These look awesome. We'll have to have some sort of baking party!

  5. Oh wow, these do look and sound amazing! Like you, I never think to use peaches in baking, but the idea of a cupcake studded with peaches and with the flavor of champagne really does sound wonderful! I just so happen to have a bottle of nice champagne left over from my birthday, and now I know exactly what to use it for! Thanks for this great recipe. I am printing it out now!


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