Preheat the oven to 350 F and line a cupcake pan with liners and set aside.

Whisk together the flour, baking powder, baking soda and spices in a bowl. Beat the butter and sugars in a stand mixer for 1 minute until light and fluffy. Beat in the eggs, sour cream and vanilla until blended. Mix in the flour mixture until just combined. Fold in the peaches.

To make the crumble, mix everything in a bowl with your fingers until the mixture resembles coarse crumbs.

Fill the cupcake liners 1/2 full. Sprinkle each cupcake with about 1 tablespoon. of the crumble mixture. Bake for 25 minutes or until an inserted toothpick comes out clean.

To make the frosting, in a stand mixer, beat the butter and sugar on low until well blended. Increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed based on consistency desire.

When cupcakes are done, remove from oven and let completely cool. In a pastry bag or ziplock bag with a corner trimmed off, fill bag with buttercream frosting and decorate top of cupcakes to liking. Top with crumble or peach slices.