1-Prepare the oven by heating to 350°F: Prepare the oven by heating to 350°F and arrange cupcake liners in the pan for easy removal.
2-In a large mixing bowl, thoroughly blend: In a large mixing bowl, thoroughly blend softened butter and granulated sugar until light and fluffy, using an electric mixer for about 2-3 minutes.
3-Incorporate eggs individually, mixing completely after each: Incorporate eggs individually, mixing completely after each addition, then blend in vanilla extract until smooth.
4-Gently fold dry ingredients (flour, baking powder,: Gently fold dry ingredients (flour, baking powder, salt, cinnamon) into the mixture, alternating with milk. Mix until just combined, avoiding overmixing.
5-Carefully fold chopped peaches into the batter,: Carefully fold chopped peaches into the batter, ensuring even distribution throughout.
6-Fill cupcake liners two-thirds full to allow: Fill cupcake liners two-thirds full to allow proper rising during baking.
7-Create crumb topping by combining brown sugar,: Create crumb topping by combining brown sugar, flour, rolled oats, cinnamon, and melted butter until it forms a crumbly consistency.
8-Generously sprinkle the crumb mixture over each: Generously sprinkle the crumb mixture over each cupcake, creating a thick, textured layer.
9-Bake in the preheated oven for 18-20: Bake in the preheated oven for 18-20 minutes. Test for doneness by inserting a toothpick into the center – it should come out clean.
10-Allow cupcakes to rest in the pan: Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling. Serve warm or at room temperature for optimal enjoyment.