Peach Cobbler Cupcakes

Ingredients:

Cupcakes

• Cooking spray with flour to spray the molds
• 0.5 tbsp. pecan halves
• 1 and 1/4 cups premium flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 2/3 cup granulated sugar
• 110 g of butter at room temperature
• 2 large eggs
• 0.5 tsp lemon zest + 1 tbsp lemon juice (from about half a lemon)
• 1/3 cup sour cream
• 24 frozen peach wedges, thawed and patted dry
• 1/4 cup peach jam

Nut crumbs

• 1/3 cup flour
• 1/3 tbsp. chopped pecans
• 1/4 cup light brown sugar
• 4 tbsp melted butter

Cream

• 1 cup heavy cream
• 1/4 cup sour cream
• 1 tbsp powdered sugar

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with cooking spray.
2. Cupcakes:
   
   Spread the pecans on a baking sheet and roast until golden brown, 8-10 minutes. Let cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda, and salt and mix. Set aside.
3. Combine the granulated sugar and butter in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Beat with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until fully incorporated after each addition. Scrape down the sides of the bowl if necessary. Stir in the lemon zest. Reduce the mixer speed to low and alternately add the flour and sour cream, beginning and ending with the flour.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Top with 2 peach slices. Bake until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, 22-24 minutes. Let the cupcakes cool on a wire rack in the pan for 10 minutes, then remove them from the pan. Let them cool completely on the rack.
5. Combine the peach jam and lemon juice in a small microwave-safe bowl and heat for a few seconds until warm. Generously spread the jam over each cupcake.
6. Nut crumbs:
   
   Combine flour, pecans, brown sugar, butter, and salt in a bowl. Place on a rimmed baking sheet and bake until golden brown, about 15 minutes, rotating halfway through. Let cool completely, then crumble.
7. Cream:
   
   Combine heavy cream, sour cream, and powdered sugar in the bowl of a stand mixer. Beat with the whisk attachment on medium-high speed until stiff peaks form, about 4 minutes. Pipe frosting onto each cupcake and sprinkle with nut crumbs. Serve immediately.