1️⃣ Prepare the batter
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and honey. Alternately add dry ingredients and milk, mixing until just combined. Gently fold in diced peaches.

2️⃣ Bake to golden perfection
Fill cupcake liners two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3️⃣ Whip up the frosting
Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then add honey and beat until fluffy. If needed, add heavy cream one tablespoon at a time until frosting reaches a pipeable consistency.

4️⃣ Frost and decorate
Pipe frosting onto cooled cupcakes using a star tip. Garnish each with a peach slice and a sprig of mint for a beautiful finish.

5️⃣ Serve and enjoy
Let cupcakes sit for 10 minutes before serving to allow flavors to meld. Drizzle with extra honey if desired. Store leftovers in an airtight container in the fridge for up to 3 days.