Ingredients
Method
Make the Cupcakes
- Preheat the oven to 350?F (175?C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the peach puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Make the Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the heavy cream, prosecco, and vanilla extract, and beat on high speed until light and fluffy.
Assemble the Cupcakes
- Frost the cooled cupcakes with the prosecco frosting using a piping bag or spatula.
- Top each cupcake with a slice of fresh peach.
Nutrition
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.