For the Cupcakes:

1 1/2 cups all-purpose flour, sifted

1 1/2 cups cake flour, sifted

1 tbsp baking powder

1/2 tsp salt

1 1/2 tbsp ground cinnamon

Pinch of nutmeg

1 cup unsalted butter (2 sticks), room temperature

1 3/4 cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

1 1/4 cups milk

For the Peach Topping:

1 tbsp unsalted butter

3 cups peaches, peeled, cored, and chopped

1/4 cup sugar

2 tbsp lemon juice

1/2 tsp ground cinnamon

2/3 cup water, plus 2 tbsp divided

2 tsp cornstarch

For the Crumb Topping:

1/4 cup melted butter

2 tbsp sugar

1/2 cup all-purpose flour

1/4 cup oats

1/2 tsp ground cinnamon

For the Frosting:

1 1/2 cups unsalted butter (3 sticks), room temperature

4 cups sifted confectioners’ sugar

1 tbsp vanilla extract

Pinch of salt