Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, and salt. This step helps prevent clumps and ensures even distribution.

Step 3: Cream Butter, Sugar, and Honey
In a large bowl, use a mixer to beat the softened butter, sugar, and honey together until light and fluffy. This takes about 3–4 minutes and is crucial for a tender cupcake.

Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5: Combine Dry and Wet
Alternately add the dry ingredients and the milk to the creamed mixture. Start and end with the dry mix, blending each addition until just combined.

Step 6: Fold in Peaches
Gently fold in the finely diced peaches using a rubber spatula. Avoid overmixing, which can make the cupcakes dense.

Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick comes out clean.

Step 8: Cool
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 9: Make the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, honey, vanilla, and optional peach purée.

Beat until the frosting is creamy and holds its shape. Chill slightly if it becomes too soft.

Step 10: Frost and Serve
Pipe or spread the frosting onto the cooled cupcakes. Garnish with a peach slice or a drizzle of honey if desired.