1-Preheat your oven: to 350°F and line a standard muffin pan with 12 paper liners.

2-In a mixer with a paddle attachment: beat ½ cup unsalted butter and ¾ cup granulated sugar on medium speed for 4 minutes until light and fluffy, scraping the bowl as needed.

3-Add the 2 large eggs and 1 ½ teaspoons vanilla extract, then beat until combined.

4-In a separate bowl, sift together 1 ½ cups cake flour, 1 teaspoon baking powder, ½ teaspoon Kosher salt, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cinnamon.

5-With the mixer on low speed, add one-third of the dry ingredients, followed by ¼ cup sour cream, another one-third of the dry ingredients, ¼ cup buttermilk, and finally the last one-third of the dry ingredients.

6-Increase the speed to medium and beat for 30 seconds until the batter is smooth and thick.

7-Scoop the batter into the muffin cups, filling them about two-thirds full.

8-Bake on the center oven rack for about 20 minutes, or until the tops spring back when gently touched.

9-Cool the cupcakes in the pans for 5 minutes, then transfer them to a cooling rack to cool completely before frosting.

10-In a mixer with a whisk attachment, beat 2 cups unsalted butter and ¼ cup peach jam for 1 minute until smooth.

11-In a separate bowl, combine 4 cups powdered sugar, 1 tablespoon meringue powder (if using), and ¼ teaspoon Kosher salt.

12-With the mixer on low speed, add the powdered sugar mixture spoonful by spoonful to the butter mixture until just combined.

13-Add 2 teaspoons vanilla extract, then increase the speed to medium and whip for about 5 minutes until very light and fluffy, scraping the bowl several times.

14-Add milk as needed to achieve the desired consistency.

15-Use a cupcake corer to remove the centers of each cupcake, saving the cake scraps.

16-Fill the hollowed centers with 1 cup of peach jam.

17-Spread or pipe the buttercream on top of each cupcake.

18-Decorate with a bit more peach jam and crumbled cake crumbs from the centers.