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 granulated 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 another 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 prepared cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Make the Prosecco 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 fluffy.
Assemble the Cupcakes
- Frost the cooled cupcakes generously with the Prosecco frosting.
- Garnish each cupcake with a slice of fresh peach and a sprig of mint.
Nutrition
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.