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Detailed view of the pastel orange peach buttercream and sugared red raspberry on top of a Peach Bellini Cupcake.

Peach Bellini Cupcakes with Champagne Sponge and Sugared Raspberries

Elegant Peach Bellini Cupcakes featuring a light champagne-infused sponge, creamy pastel peach buttercream, and a signature sugared raspberry garnish. Perfect for high-end brunches and summer celebrations with a sophisticated bubbly twist.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Brunch, Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour 250g
  • 1.5 tsp baking powder 6g
  • 3/4 cup dry champagne or prosecco 180ml
  • 1 cup unsalted butter 226g, softened
  • 1.5 cups granulated sugar 300g
  • 3 large eggs room temperature
  • 1 cup unsalted butter 226g, for frosting
  • 4 cups powdered sugar 500g
  • 2 tbsp peach reduction 30ml, made from fresh puree
  • 1 large fresh peach sliced into 12 thin crescents
  • 12 fresh raspberries rolled in granulated sugar
  • 1 tbsp sparkling sugar crystals for dusting

Equipment

  • 1 12-cup muffin tin
  • 1 Stand Mixer With paddle attachment
  • 1 Piping Bag with Star Tip 1M or 8B tip recommended

Method
 

Baking the Champagne Sponge
  1. Cream softened butter and sugar in a stand mixer for 5 minutes until pale and airy. Add eggs one at a time.
  2. Alternate adding dry ingredients and champagne to the butter mixture, beginning and ending with flour. Do not overmix.
  3. Fill white pleated paper liners 2/3 full. Bake at 350°F (175°C) for 18-20 minutes until light golden and a toothpick comes out clean.
Frosting and Assembly
  1. Simmer peach puree until reduced by half. Cool completely. Whip with butter and powdered sugar to create pastel-orange frosting.
  2. Pipe a high decorative swirl of peach buttercream onto cooled cupcakes using a large star tip.
  3. Tuck a peach crescent into the side. Press a sugared raspberry against the peach. Dust with sparkling sugar crystals.

Notes

Use a dry sparkling wine for the best results; sweet wines can make the batter too sugary.
Ensure peach slices have visible skin for the most authentic visual appearance.