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, sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and honey together until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the diced peaches, being careful not to overmix.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
9. For the frosting, beat the softened cream cheese and powdered sugar together until smooth and creamy.
10. Once the cupcakes are cool, spread or pipe the cream cheese frosting over each one.

Pro Tip: Over the years, I’ve learned that patience is key when it comes to cooling cupcakes. Let them cool entirely before frosting to avoid a melty mess—trust me, it’s worth the wait!