Gather all your ingredients and preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

In a large mixing bowl, whisk together the butter, brown sugar, and granulated sugar until light and fluffy.

Add in the eggs and vanilla extract, mixing until fully combined.

In another bowl, whisk together cake flour, baking powder, and kosher salt.

Gradually stir half the dry mixture into the wet ingredients, then add milk and mix until smooth. Fold in remaining dry ingredients.

Spoon the batter into the lined cupcake pan, filling each liner halfway. Bake for about 20 minutes until a toothpick comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Using a cupcake corer, remove the center of each cupcake and fill with peach jam. Whip the cream until soft peaks form and pipe onto each cupcake.

Garnish with a slice of fresh peach on top.