For the Cupcakes:

1. Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.
2. In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
3. In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Scrape sides of bowl, then add vanilla.
4. With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fold in diced peaches, making sure to mix from the bottom of the bowl to ensure that all ingredients are fully combined.
5. Fill muffin tins 2/3 full. Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.

For the Whipped Cream:

1. Place metal mixing bowl and your mixer’s whisk attachment in the freezer for 10 minutes.
2. Pour cream and powdered sugar in chilled bowl.
3. Beat with chilled whisk attachment with your mixer set to high speed until stiff whipped cream is formed.
4. Frost cupcakes shortly before serving.