1️⃣ Prep & marinate peaches:

• In a small bowl, toss diced peaches with 2 tbsp sugar and lemon juice. Let sit 10 minutes to macerate while you prep the batter.

2️⃣ Preheat oven & line tin:

• Preheat oven to 350 °F (175 °C).

• Line a 12-cup muffin tin with paper liners or lightly grease.

3️⃣ Mix dry ingredients:

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

4️⃣ Cream butter and sugar:

• In a large bowl, use an electric mixer to beat the softened butter and ¾ cup sugar until pale and fluffy, about 2–3 minutes.

5️⃣ Add eggs and vanilla:

• Beat in eggs one at a time, scraping down the bowl between additions. Mix in vanilla extract.

6️⃣ Alternate dry ingredients and buttermilk:

• With mixer on low speed, add one-third of the flour mixture, then half the buttermilk, repeating (flour → milk → flour → milk → flour) until just combined. Be careful not to overmix.

7️⃣ Fold in peaches:

• Gently fold the macerated peach pieces (and any juices) into the batter.

8️⃣ Portion and bake:

• Divide batter evenly among the 12 cups (about ¼ cup batter each).

• Bake 17–20 minutes, until a toothpick inserted in the center comes out clean and tops are lightly golden.

9️⃣ Cool completely:

• Let cupcakes cool in the tin 5 minutes, then transfer to a wire rack to cool fully before frosting.

1️⃣0️⃣ Make the cream-cheese frosting:

• In a clean bowl, beat cream cheese and butter until smooth.

• Gradually add powdered sugar, then vanilla and salt, beating 1–2 minutes until light and pipeable.

1️⃣1️⃣ Frost and garnish:

• Pipe or spread frosting onto each cooled cupcake.

• Top with a small peach wedge (or sprinkle diced peach) and, if desired, an edible flower or mint leaf.