Cook Time: 15 minutes
Meal Type: Dessert
Heat the oven to 350 F. Fill muffin pan with liners and set aside.
To make the cupcakes, in a small bowl, whisk flour, baking powder, baking soda, salt and sugar. In a standup mixer, beat eggs, melted butter, vanilla, and sour cream on medium speed for 2 minutes. To the wet mixture, add half of the dry ingredients and mix thoroughly, then add the other half of dry ingredients and mix to combine. Add in peaches and orange zest. Stir to mix. In the prepared muffin pan, add mixture, filling each slot half full. Bake for 15 minutes. Cool completely before icing.
To make the buttercream icing, in a the bowl of a standup mixer, beat room temperature butter and shortening for 2 minutes. Add the sangria or red wine and mix again. Add the powdered sugar 1 cup at a time, mixing between additions. Add more powdered sugar/and or wine to taste until desired consistency is reached. Onto the cooled cupcakes, pipe icing and garnish with chopped seasonal fruit.
(Recipe adapted from thefirstyearblog.com)