Let’s bake these delightful cupcakes:

Prepare the Cupcakes:

1. Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. Cream Butter, Sugar, Honey: In a large bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and honey until light and fluffy (about 3-4 minutes).
4. Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape down the bowl.
5. Alternate Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk (which acts as the wet ingredient here). Begin and end with the dry ingredients (Dry -> Milk -> Dry -> Milk -> Dry). Mix on low speed just until combined after each addition. Do not overmix.
6. Fold in Peaches: Gently fold in the finely diced peaches using a spatula.
7. Fill Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them carefully to a wire rack to cool completely before frosting.

Make the Cream Cheese Frosting:

1. Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
2. Add Honey and Vanilla: Mix in the honey and vanilla extract until well combined.
3. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed initially (to avoid a sugar cloud!) until incorporated. Increase the speed to medium-high once incorporated and beat until the frosting is light and fluffy.
4. Add Peach Puree (Optional): If desired, mix in the peach puree for extra flavor and color.
5. Adjust Consistency (If Needed): If the frosting seems too thick, beat in milk or heavy cream, one teaspoon at a time, until it reaches a smooth, spreadable consistency. If too thin, add more sifted powdered sugar.

Assemble the Cupcakes:

1. Frost: Once the cupcakes are completely cool, use a piping bag fitted with a decorative tip or an offset spatula/knife to frost them generously with the cream cheese frosting.
2. Decorate: Garnish with a fresh peach slice, a drizzle of honey, or a sprinkle of powdered sugar for a professional finish, if desired.

Enjoy these delightful homemade cupcakes!