Peach Cobbler Cupcakes

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Baking spray with flour, for spraying the tin

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

2/3 cup granulated sugar

1 stick (8 tablespoons) unsalted butter, at room temperature

2 large eggs, at room temperature

1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from about 1/2 lemon)

1/3 cup sour cream

24 frozen peach wedges, thawed and patted dry

1/4 cup peach preserves

Pecan Crumble:

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

Cream Topping:

1 cup heavy cream

1/4 cup sour cream

1 tablespoon confectioners' sugar