Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.

Stir in the honey and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the diced peaches gently.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool completely.

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

Gradually add the powdered sugar, mixing until well combined.

Stir in the vanilla extract.

Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.