These cupcakes come together with ease, perfect for when you’re short on time but still want to make something homemade:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined.
6. Gently fold in the honey and diced peaches.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
9. For the cream cheese frosting, beat the cream cheese, powdered sugar, and lemon juice together until smooth and creamy.
10. Once the cupcakes are cool, generously frost each one with the cream cheese mixture.

Pro tip: Make sure your cream cheese is fully softened before starting the frosting to avoid lumps.