Gather the ingredients.

Preheat the oven to 350°F and line the cupcake pan with cupcake liners.

Whisk together the butter, sugars, eggs, and vanilla extract until combined.

In a separate bowl, whisk the cake flour, baking powder, and salt until fully incorporated.

Stir half of the dry ingredients into the wet ingredients. Add the milk, then stir in the remaining flour mixture.

Mix the cupcake batter until smooth and evenly combined.

Pour the batter into each cupcake liner, filling them about halfway full.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

After baking, leave the cupcakes in the pan for a few minutes. Then, place them on a wire rack to cool completely before frosting.

Use a cupcake corer to remove the center of each cupcake, then fill the hollow with peach jam.

Beat the heavy cream with an electric mixer until stiff peaks form, then transfer it into a piping bag.

Pipe swirls of whipped cream onto each cooled peach cupcake.

Top each cupcake with a peach slice to finish.