Prepare the Cupcake Base:

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

• In a medium bowl, combine flour, sugar, baking powder, and salt.

• In another large bowl, beat together the softened butter, eggs, and vanilla extract until smooth and creamy.

• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

• Pour in the milk and mix until the batter is smooth.

• Spoon the batter into the cupcake liners, filling them about 2/3 full.

• Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

• Remove from the oven and allow to cool completely before adding the cheesecake filling.

Make the Cheesecake Filling:

• Beat the softened cream cheese in a medium bowl until smooth and fluffy.

• Add honey, peach puree, and vanilla extract. Continue mixing until fully combined.

• You can adjust the amount of honey for desired sweetness.

Assemble the Cupcakes:

• Once the cupcakes have cooled, use a small spoon or cupcake corer to remove a small portion from the center of each cupcake.

• Fill the cavity with the peach and honey cheesecake filling, smoothing it out to fill evenly.

Decorate the Cupcakes:

• Top each cupcake with a slice of fresh peach.

• Drizzle honey over the peach slices for a glossy finish.