Let’s dive into the baking process, where the magic truly happens:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan 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, beat the butter, granulated sugar, and honey until creamy and smooth, about 3 minutes. This was always my favorite step, watching the ingredients meld together beautifully.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
6. Gently fold in the diced peaches. Be careful not to overmix, as this can make the cupcakes dense.
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. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened cream cheese and powdered sugar together until smooth. Add the lemon juice and beat for another minute.
10. Once the cupcakes are completely cool, spread or pipe the cream cheese frosting on top. I love adding a drizzle of honey for that extra touch of sweetness.