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

In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

In a large bowl or stand mixer, cream 1/2 cup softened butter, 1/2 cup sugar, and 1/2 cup honey until light and fluffy, about 3–4 minutes. Scrape the bowl once.

Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.

Add the dry ingredients in three parts, alternating with the 1/2 cup milk: dry, milk, dry, milk, finish with dry. Mix on low until just combined; don’t overmix.

Gently fold in the finely diced peaches by hand so the fruit stays intact.

Divide the batter among the liners, filling each about two-thirds full. Tap the tin gently to remove large air pockets.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through if your oven runs uneven.

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

Beat 8 oz softened cream cheese with 1/4 cup softened butter until smooth.

Add 2 tablespoons honey and 1 teaspoon vanilla; mix. Gradually add 3 cups powdered sugar and beat until fluffy.

If using, fold in 2 tablespoons peach puree for extra fruit-forward flavor.

Pipe or spread frosting onto cooled cupcakes. Garnish with a thin peach slice and an optional light drizzle of honey.