Direction

1. Preheat oven to 350°F.
2. Sift together the flour, baking powder and baking soda. Set aside.
3. In a separate large mixing bowl or mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until creamy and pale.
4. Add the sugars and continue to beat until fully combined. Beat in the eggs, one at a time. Lastly, add the honey and vanilla, blend until smooth.
5. Alternate adding the buttermilk, flour mixture and seltzer water until all ingredients are just combined. Do not over mix! Over mixing can make the cupcakes tough.
6. Place cupcake liners in cupcake tin. Fill each wrapper 1/3 way. Spoon 1 heaping tablespoon of the peaches on top of batter followed by an additional dollop of cake batter to cover
7. Bake for 18-20 minutes, or until the tops gently bounce back when touched and are slightly browned. Cool completely.
8. In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and butter. Add the powdered sugar, extract and seltzer. Blend until creamy and appropriate frosting consistency. If frosting is too thick, add small amounts of peach soda until spreadable.
9. Place into a piping bag fitted with a large round or star attachment, frost cupcakes and top with a peach ring.