Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

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

In a separate bowl, beat the softened butter, sugar, and honey until light and fluffy.

Add eggs one at a time and mix well after each addition, then stir in vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with buttermilk until just combined.

Gently fold peaches into the batter with a spatula.

Spoon batter into cupcake liners, filling each about two-thirds full.

Bake for 18-22 minutes or until a toothpick comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Beat cream cheese and butter until smooth, adding powdered sugar and vanilla until fluffy.

Frost each cupcake and garnish with fresh peach slices and a drizzle of honey.