Heat a grill to medium high heat. Place the peaches on the grill and cook for 5 minutes. Carefully pick the peaches up, rotate 90 degrees, and cook for 5 additional minutes. Remove from grill and cool.

Preheat the oven to 350 degrees. Place cupcake liners into 12 cups in a muffin tin. Set aside.

Place the butter in a small skillet over medium high heat. Cook, stirring occasionally until the butter begins to brown. Stir frequently until it smells nutty and looks golden. Remove from heat and immediately pour into a large bowl.

Add the sugar to the butter and beat until combined. Add in the eggs and vanilla and mix well.

In a medium bowl combine the flour, baking powder, and cinnamon. Add half of this mixture to the butter mixture and mix well. Stir in the milk until totally blended. Add the remaining flour mixture and mix until a thick batter forms.

Chop the grilled peaches. Fold in 1/2 c. of peaches. Divide the batter between the 12 muffin cups.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove from pan and cool on a wire rack.

To make the frosting place the butter and cream cheese in the bowl of a stand mixer and beat for 2 minutes. Add in the Riesling and mix well. Add the powdered sugar, 1/2 cup at a time, until desired consistency is reached.

Frost the cupcakes using a piping bag. Sprinkle the cinnamon over the top and enjoy.