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

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Cream together the softened butter, sugar, and honey in a large bowl for 3-4 minutes until light and fluffy.

Beat in the eggs one at a time and add the vanilla extract, mixing until smooth.

Gradually add the dry mixture to the wet ingredients, alternating with the milk until combined.

Fold in the finely diced peaches gently.

Pour the batter into the lined muffin cups, filling them two-thirds full, and bake for 18-22 minutes until a toothpick comes out clean.

Once baked, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Beat the cream cheese and butter together until smooth, then add honey, vanilla, and powdered sugar; mix until fluffy.

Optionally fold in peach puree for extra flavor, then frost each cupcake generously.

Garnish with a slice of peach or a drizzle of honey.

Store leftovers in an airtight container in the fridge for up to 3 days.