Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sparkling grape juice or sparkling apple vinegar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup peach puree (fresh or canned)
- 1 cup unsalted butter, room temperature (for frosting)
- 3–4 cups powdered sugar, sifted (for frosting)
- 3–4 tablespoons peach puree (for frosting)
- 1–2 tablespoons sparkling grape juice or sparkling apple vinegar (for frosting)
- Pinch of salt (for frosting)
- Fresh peach slices (for garnish)
- Candied peach or cherry (optional, for garnish)
- Sparkling sugar or granulated sugar (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream unsalted butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each.
- In a separate bowl, combine sparkling grape juice (or vinegar), whole milk, vanilla extract, and peach puree.
- Gradually mix the dry ingredients into the butter mixture, alternating with the wet mixture until just combined.
- Fill cupcake liners about two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For frosting, beat unsalted butter until smooth; gradually add powdered sugar, then mix in peach puree and sparkling grape juice (or vinegar).
- Frost cooled cupcakes using a piping bag and garnish with fresh peach slices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 310
- Sugar: 26g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg