Preheat your oven to 350º F. Set the oven rack to the middle setting.
In a large bowl, add the dry ingredients and whisk to blend them.
In a medium bowl, add the wet ingredients and whisk to blend.
Pour the wet ingredients and the peaches into the dry ingredients and mix them together until they are just barely mixed.
Note: I do not recommend using a standing mixer. They tend to overmix the cake batter, leaving dense cupcakes.
Fill a cupcake pan with paper liners and fill each a little more than ¾ full.
Place the cupcake pan in the oven and bake for 22-25 minutes until done.
You can test for doneness by inserting a toothpick in a cupcake. If the toothpick comes back dry, the cupcakes are finished baking.
Remove the cupcakes from the oven onto a wire rack to cool.
In a stand mixer, add the frosting ingredients. Whip on low speed, gradually increasing the speed until your frosting is fluffy and light.
Put a medium-sized star tip in a piping bag. Fill the piping bag with frosting. Squeeze out the frosting onto each cupcake in any design you like.