Preheat your oven to 350° and line 18 cups of a standard muffin tin with liners.
Make your Peach Compote:
In a small saucepan combine all the ingredients for the peach compote. Set over medium heat until it comes to a boil, stirring occasionally. Reduce the heat low and simmer for 30-40 minutes or until the peaches are tender and the sauce has thickened. You can speed this up by adding ½ teaspoon cornstarch with 2 tablespoons water, adding it to the compote and then cooking for an additional 10 minutes. Cool.
Make your Crisp topping:
Combine all ingredients in a medium bowl and stir until the butter has coated everything. The mixture should be crumbly but not dry. If yours is a touch dry, add a bit more butter. Be careful because too much butter will make the topping greasy. Taste test. Sigh with pleasure.
Make your cupcakes:
Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition. Add the peaches and mix on low until incorporated.
Alternately add flour and buttermilk in three additions on low speed, beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared. I like to do this last bit of flour with a spatula.
Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Sprinkle the tops generously with crumble topping.
Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
Remove from tins immediately and let cool on a wire rack. They must be completely cool before filling and frosting.
Cut a large piece out of the middle of each cupcake and place it beside it. Fill each hole ⅔ of the way full with compote. Place the cut-out cake back on top of the hole. It will stick up a little bit. This is fine, the frosting will hide it.
Frost. Or don’t frost and serve with ice cream.
If you don’t want to make Swiss Meringue Buttercream to top these cupcakes or don’t have the time, that is 100% understandable. I would use a simple vanilla buttercream like this one .
I used a Wilton 1M tip.
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