Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

In a bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Alternate adding the dry ingredients and sparkling cider to the butter mixture, starting and ending with the flour mixture. Fold in the peach puree.

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

Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.

For the buttercream, beat together powdered sugar and softened butter until smooth, then add milk as necessary to achieve a creamy consistency. Mix in a little peach puree for flavor.

Frost cooled cupcakes with peach buttercream, then top with fresh peach slices and sprinkle with sparkling sugar.

Serve and enjoy!