Filled Peach Cupcakes

0 Preheat oven to 350F.
29 Add cupcake liners to a cupcake pan and set aside.
1 Beat butter and sugar on high until light and fluffy.
2 Add eggs and egg yolks one at a time, beat thoroughly after each addition.
3 Blend flour, baking powder, salt and baking soda, in a bowl.
4 Add vanilla and schnapps to the buttermilk.
5 Add 1/3 of the flour mixture to the butter mixture and beat on low speed until mixed.
6 Add ½ the buttermilk.
7 Continue to alternate the dry ingredients mixture and buttermilk, ending with the flour. Scrape down the sides of the bowl as needed.
8 Scoop into cupcake liners about 3/4 full.
9 Bake for 18-20 minutes.
10 Cool.
Filling
13 Combine peaches, brown sugar, cinnamon, and bourbon in a saucepan.
14 Simmer, stirring occasionally, over medium heat until the liquid is reduced and the syrup is thickened.
15 Remove from heat and stir in butter.
16 Taste and adjust sweetness and seasoning.
Cream Cheese Buttercream
19 Beat the cream cheese and the butter in a bowl of an electric mixer.
20 Add the vanilla.
21 Add the powdered sugar and beat until you have a creamy consistency.
22 Add a tablespoon of buttermilk if necessary to thin it down.
Assembly
25 Cut a hole out of the center of the cupcakes, leaving at least a 1/4 inch layer of cake on the bottom.
26 Carefully spoon in the cooled peach puree (compote).
27 Cover tops with frosting.
28 Store in the fridge but let stand at room temperature for 30 minutes before serving.