1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, beat softened butter, sugar, and honey until light and fluffy (about 3–4 minutes).

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

5. Alternately add the dry mixture and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in the diced peaches gently.

7. Spoon batter into the cupcake liners, filling each about ⅔ full.

8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.

To make the frosting:

1. Beat softened cream cheese and butter until smooth and creamy.

2. Add honey and vanilla extract, mixing until combined.

3. Gradually add powdered sugar and beat until the frosting is fluffy and smooth.

4. Optional: Add peach puree for enhanced flavor and color.

To assemble:

Pipe or spread the frosting over cooled cupcakes. Garnish with a slice of peach, a drizzle of honey, or a dusting of powdered sugar if desired.