Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a large mixing bowl, combine softened butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until creamy.

In another bowl, whisk together cake flour, baking powder, and salt until well combined.

Gradually add the dry mixture to the wet mixture, alternating with the milk, stirring gently until combined.

Divide the batter among the cupcake wells, filling each about halfway.

Bake for approximately 20 minutes, checking for doneness with a toothpick.

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

Core each cupcake and fill with peach jam.

Beat the heavy whipping cream until stiff peaks form.

Pipe the whipped cream onto each filled cupcake and garnish with fresh peach slices.