Preheat oven to 350?F. Line two muffin tins with paper liners and set aside.

In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.

In another bowl, combine the eggs and sugar and beat on medium speed for about two minutes. Add the oil and vanilla and beat to combine. Add peaches and sour cream and beat for about one minute. Add flour mixture and beat on low until just combined.

Fill the cupcake liners about ? full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Cool for five minutes in pans, then remove to racks to cool completely.

Pour prosecco into a small saucepan. Over medium heat, cook until reduced to about ? cup. Set aside to cool.

In a medium bowl or the bowl of a stand mixer, beat butter on medium speed until fluffy, about two minutes. Gradually add powdered sugar, a few tablespoons at a time.

On low speed, drizzle in vanilla and reduced prosecco. Increase speed to medium and beat until fully incorporated. Add more powdered sugar if frosting is too soft.