Peach Pie Filling:

• 4 large ripe peaches, diced
• 1/3 cup granulated sugar
• 1/4 cup + 1 tbsp brown sugar, packed
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 2 tsp corn starch
• 2 tsp water

Cupcakes:

• 5 tbsp salted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large egg whites
• 1 tsp vanilla extract
• 1/3 cup + 1 tbsp full fat sour cream
• 3/4 cup milk
• 1 and 3/4 cups cake flour
• 1 and 1/2 tsp baking powder
• 1/4 + 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg

Frosting:

• 1 and 1/2 cups salted butter, softened
• 8 ounces cream cheese, softened
• 5 and 1/2 to 6 cups powdered sugar
• 2 tbsp heavy cream
• 1/2 tsp cinnamon
• pinch of nutmeg
• 2 tsp vanilla extract
• pinch of salt