Vegan Peach Cupcakes With Honey Buttercream Frosting + White Peach Sangria

Last weekend I helped my sister throw a birthday party for my niece Goldie’s first birthday. We made vegan peach cupcakes with honey buttercream frosting for treats with rosé and white peach sangria for the adults.

It was the perfect pairing and a big hit!

The cupcakes were very moist and the buttercream frosting made them extra delicious. I’m not vegan, but I always think it’s a nice gesture to accommodate any dietary restrictions. I was interested to see how they’d turn out and they exceeded my expectations!

Sangria is often too sweet for my taste, but not this one. It’s light, clean, refreshing and really easy make. What could be better?

Sometimes I make up my own recipes or take recipes and put my own twist. However, this time I just followed recipes from two of my favorite website and I’m excited to share them with you!

You can find the Peach Cupcakes at Minimalist Baker’s website here.

Goop featured this recipe originally from Pitcher Cocktails, here.

I hope you enjoy these juicy summer treats. Thanks to Minimalist Baker and Goop for making my job easier!

XOXO, Laura