1. Preheat the Oven:

• • Preheat your oven to 350°F (175°C).

• • Line 24 muffin cups with paper liners to prepare for the cupcakes.

2. Prepare the Dry Ingredients:

• • In a large bowl, whisk together 3 cups of cake flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

3. Cream the Butter and Sugars:

• • In the bowl of a stand mixer fitted with the paddle attachment, cream together 3/4 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar.

• • Mix until light and fluffy.

4. Add the Eggs and Vanilla:

• • Add the 2 lightly beaten eggs one at a time, mixing until well combined.

• • Stir in 1 teaspoon vanilla extract.

5. Add the Sour Cream:

• • Add 1 1/2 cups of sour cream to the wet mixture, mixing until smooth.

6. Combine Dry and Wet Ingredients:

• • Gradually stir the dry ingredients into the wet mixture until just combined.

7. Fold in the Peaches:

• • Gently fold in the diced peaches. Be careful not to overmix so the peaches stay intact.

8. Fill the Muffin Cups:

• • Scoop the batter into the prepared muffin cups, filling each about 2/3 full.

9. Bake the Cupcakes:

• • Bake the cupcakes for 20-22 minutes, or until a toothpick comes out clean.

• • Allow the cupcakes to cool in the muffin tins for 5 minutes, then transfer them to a wire rack to cool completely.

10. Prepare the Cream Cheese Frosting:

• • In a stand mixer, cream together 8 ounces of cream cheese and 1/2 cup unsalted butter until smooth.

• • Add 1 teaspoon vanilla extract, then gradually beat in 2 cups powdered sugar until the frosting is smooth and fluffy.

11. Frost the Cupcakes:

• • Once the cupcakes are completely cool, spread the cream cheese frosting generously on top using a spatula.

12. Serve and Enjoy!

• • Serve immediately or store in an airtight container for up to 2 days at room temperature, or 5 days in the refrigerator.