Preheat the Oven: Start by preheating your oven to 350°F (175°C).

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla: Beat in the eggs, one at a time, then mix in the vanilla extract.

Combine Everything: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Ensure everything is well-combined.

Peach Time: Fold in the diced peaches gently.

Fill the Liners: Line your cupcake pan with liners and fill each with the batter, about two-thirds full.

Bake: Bake for 18-20 minutes until a toothpick inserted comes out clean.

Cool Down: Let the cupcakes cool completely on a wire rack before frosting.

Whip it Good: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

Add Sweetness: Gradually mix in powdered sugar, honey, vanilla extract, and a pinch of salt. Whip until fluffy.

Frost Away: Once your cupcakes are cooled, generously pipe or spread the frosting on each cupcake.