• Preheat the oven to 400°

Streusel

• In a small bowl combine the flour, sugar, and brown sugar together.
• Cut in cold butter until it resembles coarse sand.
• Spread over a parchment paper lined cookie sheet and bake for 8 minutes or until just golden.
• Remove from the oven and set aside to cool.
• Reduce the oven to 350°.

Peach Filling

• In a medium saucepan, over medium heat, add all filling ingredients.
• Stir until combined and sugar is melted.
• Cook down for 10-12 minutes or until the sauce has thickened by 3⁄4.
• Remove from heat and let cool.

Cupcakes

• Line a 24-count muffin tin with cupcake liners and set aside.
• In a medium size bowl, whisk together flour and baking soda together and set aside.
• In a large bowl, beat butter and sugar together on high until creamy. About 4-5 minutes.
• Add eggs one at a time, making sure to scrape down the sides and fully incorporate each egg before adding the next.
• Add vanilla and mix until combined.
• Next add the flour mixture, and mix until incorporated.
• Gently fold in sour cream.
• Add peaches, and fold in slightly until just combined.
• Fill each cupcake liner 3⁄4 full.
• Top each cupcake with streusel.
• Using the tip of a knife or a toothpick swirl the streusel into each cupcake.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven, and let cool on a cooling rack.

Brown Butter Frosting

• In a small saucepan add butter and melt over medium low heat.
• Simmer until slightly browned but not black. About 5-6 minutes.
• Remove from heat and let cool to a solid state (can be put in the fridge to cool quickly).
• In a large mixing bowl, add solidified browned butter, and cream cheese. Beat until combined.
• Add 2 cups of powdered sugar and beat until combined.
• Add remaining powdered sugar and vanilla.
• Pipe onto cooled cupcakes.