1. Preheat oven to 350°F.

2. In a medium sized bowl, combine peaches with 1/4 tsp cinnamon and 1 tsp sugar. Cut peach slices in half.

3. Whisk together flour, sugar, baking powder and cinnamon in a large mixing bowl.

4. Add butter, egg white, egg, vanilla and milk and mix on medium speed just until smooth. Do not over mix.

5. Add 3 pieces of peach to the bottom of the cupcake liners.

6. Fill cupcake liners about 3/4 of the way full with batter.

7. Sprinkle additional cinnamon on top of batter, then swirl gently with a toothpick.

8. Add another 3 pieces of peaches to the top of the batter.

9. Bake for 19–21 minutes, until a toothpick inserted comes out clean.

10. Allow to cool for 1–2 minutes, then remove to a cooling rack to cool completely.

11. To make whipped cream, whip heavy whipping cream until it begins to thicken.

12. Add powdered sugar and vanilla extract and whip until stiff peaks form.

13. Pipe or spread whipped cream onto cooled cupcakes and sprinkle lightly with cinnamon.

14. Store cupcakes in the refrigerator until ready to serve. Reheat in the microwave for about 10 seconds if desired.