Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Prepare the Cupcake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, cream together the softened butter, honey, and granulated sugar until light and fluffy.

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

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

Gently fold in the chopped peaches.

Fill the Cupcake Liners:

Divide the cupcake batter evenly among the 12 muffin cups, filling each about two-thirds of the way full.

Prepare the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese with the honey, vanilla extract, and powdered sugar until smooth and creamy.

Add the Cream Cheese Filling:

Spoon about 1 tablespoon of the cream cheese mixture into the center of each cupcake, pressing it down gently into the batter.

Bake the Cupcakes:

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (except for any cream cheese filling). Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Optional Topping:

Once the cupcakes are cooled, garnish with fresh peach slices on top and drizzle with extra honey for added sweetness.

Serve:

Serve these cupcakes at room temperature, and enjoy the creamy, peachy goodness!