Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup champagne or sparkling wine
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup peach puree (fresh or canned)
- 1 cup (230 g) unsalted butter, room temperature
- 3–4 cups (360–480 g) powdered sugar, sifted
- 3–4 tablespoons peach puree
- 1–2 tablespoons champagne or sparkling wine
- Pinch of salt
- Fresh peach slices
- Candied peach or cherry (optional)
- Sparkling sugar or granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition.
- Combine champagne, milk, vanilla, and peach puree in a separate bowl.
- Alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Fill cupcake liners 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Prepare buttercream: Beat butter until smooth. Gradually add powdered sugar, then peach puree, champagne, and salt. Beat until light and fluffy.
- Frost cooled cupcakes with buttercream using a piping bag. Garnish with peach slices and sparkling sugar.