01 -
Set your oven to 350°F (175°C) and let it preheat. Put cupcake liners into a muffin pan that holds 12 cups. Stir the flour, salt, and baking powder together in a medium bowl, then put it aside. In a big bowl, use a mixer to blend the butter and cream cheese until it's silky, taking around 2-3 minutes. Toss in the sugar and keep mixing until fluffy. Beat in the eggs one by one, making sure each is mixed well before the next. Add the vanilla, honey, and peach puree, and stir some more. Little by little, add the dry mixture, mixing gently. Scoop the batter evenly into the 12 liners, filling them about two-thirds of the way. Bake for about 18-22 minutes or until a toothpick poked in comes out without batter. Let the cupcakes sit in the pan for 5 minutes, then move them to a rack to cool fully.
02 -
Grab a medium bowl and beat the cream cheese along with the butter until it's smooth, which should take about 2 minutes. Slowly mix in the powdered sugar in half-cup amounts, making sure to blend it well before adding more. Once smooth, stir in the honey, vanilla, and peach puree if using. Mix everything until the consistency is nice and spreadable.
03 -
After the cupcakes have cooled all the way, use a piping bag or spatula to add the frosting generously on top of each one. Finish them off with slices of peaches and some honey drizzle if you want.