• Preheat the oven to 180°C and line a standard 12 cup cupcake tins with paper liners.
• In a mixing bowl, beat sugar and butter for 1-2 minutes until soft and fluffy, then add eggs one at a time and mix well.
  1 cup granulated sugar, ½ cup unsalted butter, 3 large eggs
• Mix in buttermilk, chopped peach and vanilla extract until combined.
  ¾ cup buttermilk, ½ cup peach, 1 teaspoon vanilla extract
• Stir in flour, salt, and baking powder.
  1 ¾ cups all-purpose flour, ¼ teaspoon salt, 2 teaspoon baking powder
• Scoop the batter into the muffin cups and bake for about 20 to 25 minutes until golden brown.
• Let the cupcakes cool in the tin for 10-15 minutes. Then remove the cupcakes from the tins and place them on the cooling rack.

To make the peach cream cheese frosting

• In a mixing bowl, mix the butter and cream cheese until well combined.
  226 g cream cheese, ½ cup unsalted butter
• Add vanilla extract and icing sugar and mix well until the frosting is smooth and creamy.
  1 cup confectioners sugar, 1 teaspoon vanilla extract
• Frost cupcakes and sprinkle chopped peach on the top, then serve!
  ½ cup peach