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If you believe that brunch isn’t complete without a cocktail, this cupcake is for you. Inspired by the timeless Italian cocktail made with Prosecco and white peach purée, these Bellini Cupcakes are bubbly, fruity, and undeniably elegant.

Just like the classic [Bellini cocktail]¹, this dessert balances the dry, crisp notes of sparkling wine with the sweet, floral flavor of ripe peaches.

We start with a light-as-air Champagne-infused cake batter. Once baked, we core the cupcakes and hide a surprise center of sweet peach preserves. Finally, they are crowned with a swirl of buttercream spiked with a concentrated Prosecco reduction. They are the ultimate treat for bridal showers, Mother’s Day, or a boozy brunch with friends.

Why You’ll Love It

A Cocktail in Cake Form: Captures the authentic flavor profile of the famous Harry’s Bar creation.
Hidden Surprise: A center filled with sweet peach jam keeps the cake incredibly moist and adds a burst of fruit flavor.
Champagne Buttercream: By reducing the Prosecco on the stove first, we pack intense champagne flavor into the frosting without making it runny.
Perfect for Celebrations: These look and taste sophisticated, making them perfect for special occasions alongside a [Prosecco Cocktail]².

Ingredients

Ingredient	Measurement (US)	Measurement (Metric)
For the Champagne Reduction
Prosecco or Champagne	1 cup	240 ml
For the Cupcakes
All-Purpose Flour	1 ½ cups	180 g
Baking Powder	1 ½ tsp	6 g
Salt	¼ tsp	1.5 g
Unsalted Butter, softened	½ cup (1 stick)	113 g
Granulated Sugar	¾ cup	150 g
Large Eggs	2	2
Vanilla Extract	1 tsp	5 ml
Reduced Champagne (from above)	¼ cup	60 ml
Milk (whole or 2%)	¼ cup	60 ml
For the Filling
Peach Preserves or Jam	½ cup	150 g
For the Frosting
Unsalted Butter, softened	1 cup (2 sticks)	226 g
Powdered Sugar	3–4 cups	360–480 g
Reduced Champagne (from above)	2–3 tbsp	30–45 ml
Peach coloring (optional)	1 drop	1 drop

Ingredient Notes

The Bubbly: You don’t need expensive Champagne for baking. A dry Prosecco or Cava works perfectly. Avoid sweet wines like Moscato, as the cupcakes are already sugary.
Peach Preserves: High-quality peach preserves or jam provide the concentrated fruit flavor needed to stand up to the cake. If you have fresh peaches, you can make a quick compote, but jam is easier and more stable.
Butter: Ensure your butter is truly at room temperature for both the cake and the frosting to ensure a smooth emulsion.

Equipment Needed

Cupcake Pan & Liners: Standard 12-cup muffin tin.
Electric Mixer: A stand mixer or hand mixer is essential for aerating the butter and sugar.
Small Saucepan: To reduce the champagne.
Cupcake Corer: Or a small knife/apple corer to create the hole for the filling.
Piping Bag & Tip: For the bakery-style swirl on top.

Step-by-Step Instructions

1. Reduce the Champagne

Pour 1 cup of Prosecco into a small saucepan over medium heat. Simmer for about 10–15 minutes until it has reduced by half (you should have about ½ cup of liquid left). Set this aside to cool completely. Do not skip this step—it concentrates the flavor!

2. Bake the Cupcakes

Preheat: Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, followed by the vanilla.
Combine Liquids: In a measuring cup, mix ¼ cup of your cooled champagne reduction with ¼ cup of milk. (Reserve the rest of the reduction for the frosting).
Mix Batter: Alternating between them, add the flour mixture and the liquid mixture to the butter/sugar mix, starting and ending with the flour. Mix only until combined.
Bake: Fill liners ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

3. Fill the Cupcakes

Once cool, use a cupcake corer or a small paring knife to remove the center of each cupcake (save the little cake plugs!). Spoon or pipe about 1 teaspoon of peach preserves into the center of each cupcake. Place the little cake plug back on top to seal it.

4. Make the Frosting

Beat the softened butter until creamy. Gradually add 3 cups of powdered sugar. Add 2 tablespoons of the remaining champagne reduction and a drop of orange/peach food coloring if desired. Whip on high speed for 3–5 minutes until fluffy. If it’s too stiff, add more champagne reduction; if too soft, add more sugar.

5. Assemble

Pipe a generous swirl of frosting onto each filled cupcake. Top with a fresh peach slice or a sprinkle of sanding sugar for sparkle.

Variations & Swaps

Fresh Peach Filling: If peaches are in season, dice a fresh peach and simmer it with a tablespoon of sugar until soft. Use this compote instead of jam.
Mocktail Version: Substitute the Prosecco with a sparkling white grape juice or a peach-flavored sparkling water.
Rosé Cupcakes: Swap the Prosecco for a Sparkling Rosé and use strawberry jam instead of peach for a “Berry Bellini” twist.

Serving Suggestions

These cupcakes are best served at room temperature so the buttercream is soft and melting.

Pairing: Serve these alongside a glass of bubbly or a [Bellini] ³ for the ultimate themed brunch.
Party Platter: If you are hosting a large event, mix these in with other cocktail-inspired treats like [15 Decadent Dessert Cocktails] ⁴ for a “Boozy Bake Sale” theme.

FAQs

Does the alcohol bake out?

Most of the alcohol evaporates during the reduction and baking process, leaving behind the flavor. However, the frosting contains a small amount of the reduction that is not baked, so these are best reserved for adults.

Can I make these ahead of time?

Yes! You can bake the cupcakes 1 day in advance. Store them in an airtight container. Frost them the day of serving for the freshest taste.

My frosting broke! What do I do?

If your buttercream looks curdled after adding the champagne reduction, it usually means the liquid was too cold or added too quickly. Keep whipping it on high speed—it will usually come back together.

Recipe Card

Peach Bellini Cupcakes Recipe

Ingredients

Champagne Reduction
1 cup (240 ml) Prosecco or dry Champagne
Cupcake Batter
1 ½ cups (180 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs
¼ cup (60 ml) champagne reduction (cooled)
¼ cup (60 ml) milk
Filling & Frosting
½ cup (150 g) peach preserves
1 cup (226 g) unsalted butter, softened
3-4 cups (360-480 g) powdered sugar
2-3 tbsp champagne reduction

Directions

Reduce Champagne: Simmer 1 cup Prosecco in a saucepan until reduced by half (approx. ½ cup). Let cool completely.
Make Cake: Cream butter and sugar. Add eggs. Mix dry ingredients in a separate bowl. Combine ¼ cup reduced champagne with milk. Alternating, add flour mix and milk mix to the butter.
Bake: Bake at 350°F (175°C) for 18–20 minutes. Cool completely.
Fill: Core the center of each cupcake and fill with 1 tsp peach preserves. Replace the cake top.
Frost: Whip butter and powdered sugar. Add remaining champagne reduction (approx 2 tbsp). Whip until fluffy. Pipe onto cupcakes.

Nutrition

Calories: 310 kcal
Carbohydrates: 42 g
Protein: 3 g
Fat: 14 g
Sugar: 28 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients used.

Peach Bellini Cupcakes: Sweet, Sparkly & So Delicious

Why You’ll Love It