Preheat the oven to 350°F (175°C). 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 vanilla extract and peach puree.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing on low speed until combined.

Add the prosecco and vanilla extract, mixing until smooth. Adjust consistency with milk if needed.

Once the cupcakes are completely cool, frost them generously with the prosecco frosting using a spatula or piping bag.

Top each cupcake with a slice of fresh peach and sprinkle with edible glitter if desired.