1-Preheat the oven to 350°F (175°C) and lining a 12-cup muffin tin with liners, just like in the summary provided. This step ensures your cupcakes bake evenly and come out perfectly.

2-Whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a bowl to prepare the dry mix. Then, beat ½ cup softened unsalted butter and 8 oz softened cream cheese until smooth, and add ¾ cup granulated sugar, beating until fluffy for a light batter. Mix in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, ½ cup honey, and ½ cup peach puree to incorporate the flavors.

3-Gradually add the dry ingredients to the wet mixture and stir until combined, then fill the cupcake liners about two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean, and cool in the tin for 5 minutes before transferring to a wire rack. For the frosting, beat 8 oz softened cream cheese and ¼ cup softened unsalted butter until creamy, then add 2 cups powdered sugar, 2 tablespoons honey, ½ teaspoon vanilla extract, and optional 2 tablespoons peach puree until smooth. Finally, frost the cooled cupcakes and garnish with peach slices and a honey drizzle if desired.