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

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, using a hand mixer, beat the butter, honey, and sugar until they are soft and fluffy. Now, break the eggs in one after another, mixing properly after each addition. Gently stir in the vanilla extract.

Now, gradually add the dry ingredients (flour mixture) and the buttermilk to the wet ingredients mix. Make sure to start and end with the dry ingredients. Mix until just combined.

Now, gently fold the diced peaches into the batter.

Divide the batter evenly among the 12-cup cupcakes liners, filling each cup about two-thirds (⅔) full.

Transfer them to your pre-heated oven, and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.

In a small bowl, prepare the frosting, and beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.

Frost the cooled cupcakes, top with some sliced fresh peaches, and drizzle over with honey.

This is optional but I like to set the cupcakes in the refrigerator for a few minutes as they're best served chilled.