Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with festive cupcake liners.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until well blended.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using a hand or stand mixer on medium-high speed for about 2-3 minutes until light and fluffy.

Add 2 large eggs to the creamed mixture, one at a time, mixing well after each addition.

In a separate bowl, combine ½ cup of champagne or sparkling wine, ½ cup of milk, 1 teaspoon of vanilla extract, and ½ cup of peach puree. Stir gently until combined.

Gradually add the dry mixture to the butter mixture, alternating with the wet ingredients, mixing on low speed until combined.

Fill each cupcake liner about two-thirds full with the batter, tapping the pan gently on the counter to remove air bubbles.

Bake the cupcakes for 18-20 minutes, performing the toothpick test to check for doneness.

Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

To prepare the buttercream, beat ½ cup of softened unsalted butter until smooth, then gradually add 2 cups of powdered sugar, followed by ¼ cup of peach puree and a splash of champagne until fluffy.

Frost each cupcake with the peach buttercream using a piping bag, and garnish with thin slices of fresh peach and a sprinkle of sparkling sugar.