Preheat your oven to 350°F.

In a large bowl, combine softened butter, oil, and all your dry ingredients. Mix until well combined clumps are okay.

Add a whole egg, an egg white, and vanilla extract, then mix until smooth.

Pour in the buttermilk and mix until the batter is slightly runny.

Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

To make the peach filling, melt butter and sugar in a saucepan over medium heat until it caramelizes lightly.

Add chopped, peeled peaches and vanilla.

Let the mixture cook for about 10 minutes, or until the peaches soften. In a small bowl, mix cornstarch and water to form a slurry, then stir it into the peach mixture.

Let it boil and thicken, then reduce the heat and cook for another minute. Remove from heat and cool. Store in the refrigerator until ready to use.

For the streusel, combine dry ingredients and butter in a bowl.

Use a fork to mash and mix until clumps form.

Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 20 minutes, or until golden brown.

Let cool.

To make the frosting, beat room temperature cream cheese in a mixing bowl on low speed.

Scrape down the sides, then add sugar and mix until smooth.

Pour in half the heavy cream, mix, then add the rest along with vanilla extract.

Switch to a whisk attachment and whip on medium-high speed until the frosting thickens beyond regular whipped cream.

Chill until needed.

Once the cupcakes are fully cooled, use a cupcake corer or knife to scoop out the centers.

Fill each with a heaping spoonful of chilled peach filling.

Pipe a generous swirl of whipped cream frosting on top.

Coat the edges with streusel. Use a spoon to make a small well in the frosting and top with another spoonful of peach filling.

Serve and enjoy!