Peach Cobbler Cupcakes

• Baking spray with flour
• 1/2 cup pecan halves
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 stick unsalted butter (4 ounces), at room temperature
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 teaspoon lemon zest
• 1/3 cup sour cream
• 24 frozen peach wedges, thawed and patted dry
• 1/4 cup peach preserves
• 1 tablespoon lemon juice (from about 1/2 a lemon)
• 1/3 cup all-purpose flour
• 1/3 cup pecan halves, chopped
• 1/4 cup light brown sugar
• 4 tablespoons unsalted butter, melted
• Pinch fine salt
• 1/4 cup sour cream
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

1. For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
2. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
3. Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes.
4. Allow to cool, and then pulse in a food processor until finely grounded.
5. Whisk together with the flour, baking powder, baking soda and salt.
6. Set aside.
7. Combine the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer).
8. Beat on medium-high speed until light and fluffy, about 5 minutes.
9. Add the eggs one at a time, beating to incorporate after each addition.
10. Scrape down the sides of the bowl as needed.
11. Beat in the lemon zest.
12. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
13. Divide the batter evenly in the tin, filling about two-thirds of the way full.
14. Top each with 2 peach wedges.
15. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes.
16. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove.
17. Cool on the rack completely.
18. Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through.
19. Generously brush the tops of each cupcake with the preserves.
20. For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt.
21. Spread out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the pan about halfway through.
22. Allow to cool completely, and then crumble.
23. Store in an airtight container.
24. For the cream topping: Combine the sour cream, heavy cream and confectioners' sugar in a medium bowl.
25. Whip on medium-high speed until stiff peaks form, about 4 minutes.
26. Makes 3 cups.
27. Top each cupcake with the cream topping and sprinkle with the pecan crumble.
28. Serve immediately.

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Taken from www.foodnetwork.com/recipes/food-network-kitchens/peach-cobbler-cupcakes.html (may not work)