• Preheat the oven to 350 degrees. Line your cupcake pan and set aside.

For the cupcakes

• In the bowl of a stand mixer, combine the softened butter and sugar. Cream together.
• Add in the oil, egg whites, baking powder, salt and vanilla. Mix thoroughly - stopping the mixer and scraping down the sides when needed.
• Add in the flour and combine.
• Fold in the chopped peaches.
• Fill each cupcake cavity until about ⅔ full.
• Bake in the preheated oven for 14-16 minutes or until slightly browned and a toothpick comes out clean. Allow to cool completely before decorating.

For the frosting

• Cream together the softened butter and salt in the bowl of a stand mixer.
• Mix in the powdered sugar. The consistency will be very thick and lumpy and this is okay.
• Add in the chopped peaches and whip on medium speed until smooth and creamy. The moisture from the peaches will thin out the lumpy frosting and make it smooth.
• Transfer the frosting to a pastry bag fitted with a large star or round tip, set aside.

To make the Streusel

• Combine the softened butter, flour, brown sugar and cinnamon in a medium bowl.
• Using a dough cutter or two forks, press the butter through the mixture until crumbly in consistency.

To Assemble

• Once cupcakes are completely cool, they are ready to decorate. Pipe a mound of frosting on each cupcake. Sprinkle liberally with the streusel topping.
• Enjoy!