Preheat oven to 350 degrees.

FOR THE TOPPING

1. In a small saucepan, combine the butter, brown sugar, cinnamon and vanilla.  Mix over medium heat until the butter has melted and the sugar has dissolved.  Remove from heat and divide equally between 6 jumbo (3 1/2 inch) muffin cups.  Divide sliced peaches equally between the muffin cups.  (I used 1/2 peach per muffin cup).  Set aside.

FOR THE CAKES

1. In a medium bowl, whisk together the flour, baking powder, ginger, black pepper, cinnamon, nutmeg and salt.  Set aside.
2. In the large mixing bowl of a stand mixer (or use a hand mixer), whisk the egg whites on high speed until stiff peaks form.  Transfer egg whites to a small bowl and set aside.
3. Using the same large mixing bowl, mix the butter on medium speed until smooth.  Add the granulated sugar, egg and vanilla and mix to combine.
4. Add the dry ingredients alternately with the milk, mixing on low speed, and mix just long enough to incorporate.  Using a spatula, gently fold the egg whites into the batter.
5. Spoon the batter over the peaches, filling each muffin cup about 3/4 full.  (You might have some leftover batter, but do not fill cups over 3/4 full, or they will overflow in oven).
6. Bake for approximately 30 minutes until the tops spring back when touched or a toothpick inserted into the top half of cupcakes comes out clean.
7. Cool cakes for 5 minutes in pan.  Run a thin sharp knife around the edges to loosen cakes.  Invert cakes onto parchment paper and allow to cool 15 minutes.  Serve warm with a dollop of whipped cream.

FOR THE NUTMEG WHIPPED CREAM

1. Add the whipped cream to the bowl of a stand mixer, (or use a hand mixer).  Mix on medium speed until soft peaks form (the tips will curl).  Add the sugar, nutmeg and vanilla and mix on high speed until medium stiff peaks form, about 1 minute.
2. Place dollops of whipped cream on warm cakes and refrigerate leftover whipped cream.