Prepare the peaches by peeling with a vegetable peeler, and chopping into small pieces.

Place the peaches, the sugar, the cinnamon powder, and lemon juice in a medium saucepan.

Bring the mixture to a boil over medium heat.

Stirring occasionally, let the peaches cook for about 10 minutes until the syrup thickens.

Mix the cornstarch with the water and add to the pan with the peaches, stirring immediately as you add it so the cornstarch doesn’t clump up.

Cook for another 2 minutes while stirring, until thick.

Remove the peach jam filling to a bowl, and cover with plastic wrap directly on the surface of the jam.

Let it cool down, then place it in the fridge for at least 2 hours.

To make the Spices Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In the bowl of an electric mixer, beat the butter for 30 seconds. Add the granulated sugar, brown sugar, and oil, and beat with the mixer on medium for 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.

Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.

Add one third of the dry ingredient mixture. Mix on low speed until incorporated.

Add half of the milk, mix to combine.

Add another third of the dry ingredients and mix.

Follow by the remaining milk.

Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.

Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.

Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool before filling and frosting.

To make the frosting, place the butter in the bowl of an electric mixer.

Beat on medium-high speed for 2 minutes, until very fluffy and light in color, scraping the bowl once during the process.

Add half of the powdered sugar to the bowl with the spices. Mix on low speed until combined. Add the remaining powdered sugar and 1 tbsp of heavy cream to the bowl. Mix on low, then increase the speed to medium-high and beat for 1 more minute. If the frosting is too stiff add the remaining tablespoon of heavy cream.

Add the vanilla and mix to combine.

To assemble the cupcakes, remove the center of each cupcake with a spoon, or cupcake corer. Next, spoon some peach filling into the middle of each cupcake.

Place the Spiced Buttercream Frosting in a piping bag fitted with the piping tip of choice. I used 4B.

Pipe a tall ring around the edge of the cupcakes, leaving a hole in the middle. Spoon some more peach jam into the middle of the frosting ring, top with streusel crumbs.

The cupcakes can be stored in the refrigerator, covered, for up to 4 days.