Preparing Your Peach Puree:

1. Select ripe peaches – they should give slightly when pressed and smell fragrant
2. Blanch and peel peaches by boiling for 30 seconds, then transferring to ice water
3. Remove pits and blend until smooth – strain if you prefer completely smooth puree
4. Measure accurately – you’ll need ⅔ cup for cupcakes and 3 tablespoons for frosting

Making the Cupcake Batter:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with baking spray.
2. Combine dry ingredients in a medium bowl: whisk together flour, baking powder, salt, and cinnamon. Set aside.
3. Cream butter and cream cheese in a large mixing bowl using an electric mixer on medium speed for 3-4 minutes until completely smooth and fluffy.
4. Add sugar gradually, beating for another 2-3 minutes until mixture is light and airy.
5. Incorporate honey and mix until well combined – the mixture may look slightly separated, which is normal.
6. Add eggs one at a time, beating well after each addition. Scrape bowl sides as needed.
7. Mix in vanilla and peach puree until just combined.
8. Alternate dry ingredients and milk: Add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour mixture. Mix just until combined – overmixing creates dense cupcakes.
9. Fill cupcake liners about ¾ full for perfectly domed tops.

Baking to Perfection:

1. Bake for 20-22 minutes or until tops spring back when lightly touched
2. Test with a toothpick inserted in center – it should come out with just a few moist crumbs
3. Cool in pan for 10 minutes, then transfer to wire rack to cool completely before frosting

Creating the Signature Frosting:

1. Ensure cream cheese and butter are properly softened – they should indent easily when pressed
2. Beat cream cheese and butter for 4-5 minutes until completely smooth and no lumps remain
3. Gradually add powdered sugar one cup at a time, beating well after each addition
4. Stream in honey while mixer is running on low speed
5. Add vanilla, peach puree, and salt – beat until smooth and pipeable
6. Chill frosting for 15 minutes if too soft for piping