1. Prepare the Cupcakes

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the flour mixture, alternating with the peach puree and prosecco, beginning and ending with the flour mixture. Mix until just combined.
• If desired, stir in the peach extract for an extra boost of peach flavor.
• Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

• In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, 1 cup at a time, and continue to beat until smooth and fluffy.
• Add the peach puree, prosecco, vanilla extract, and a pinch of salt. Beat until the frosting is light and airy. If the frosting is too thick, add a little more prosecco to reach your desired consistency.
• Once the cupcakes have cooled completely, frost them generously with the peach prosecco frosting using a piping bag or a spatula.

3. Garnish and Serve

• Garnish the cupcakes with fresh peach slices for a fruity touch.
• For a bit of sparkle, sprinkle with edible glitter or gold sprinkles, and drizzle with a tiny bit of prosecco for an extra layer of elegance.
• Serve these peach bellini cupcakes chilled or at room temperature for the perfect treat.