3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 cup unsalted butter, browned
1 cup sour cream
4 eggs, at room temperature
2 teaspoon vanilla extract
To make the cupcakes: Preheat oven to 350 degrees
Line 2 muffin pans with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, cinnamon and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place two tablespoons of batter in each of the paper liners in the prepared muffin pan.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting
PEACH COBBLER FILLING
3/4 cups light brown sugar
2 cups powdered sugar
1 8-ounce packages of cream cheese, at room temperature
1 cup (8 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract