Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup champagne reduction
  • 0.5 cup sour cream
  • 0.5 cup fresh peaches, finely diced

Instructions:

  1. Simmer champagne in a small saucepan over medium heat until the liquid has reduced by half. Set aside to cool.
  2. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  3. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
  4. Beat the softened butter and granulated sugar together until pale and fluffy, approximately 3 minutes.
  5. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. Alternately add the dry ingredients and the mixture of sour cream and champagne reduction to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Gently fold in the diced peaches using a rubber spatula until evenly distributed.
  8. Divide the batter evenly among the 12 liners, filling each approximately 2/3 full.
  9. Bake for 20–25 minutes until the tops spring back when gently pressed.
  10. Let cupcakes sit in the pan for 5 minutes before transferring to a cooling rack.