Preparation

• Preheat your oven to 350°F and line a muffin tin with cupcake liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
• In another bowl, combine the diced peaches, sugar, lemon juice, and cinnamon. Stir until the peaches are evenly coated.
• For the cobbler topping, mix together oats, brown sugar, and cinnamon. Cut in the chilled butter until the mixture resembles coarse crumbs.
• Fill each cupcake liner two-thirds full with batter. Add a spoonful of peach filling on top, followed by a generous sprinkle of the cobbler topping.
• Place the filled muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, serve the cupcakes as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
• Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.