1. Preheat oven to 350 degrees.
2. Beat the butter and sugar together with an electric mixer on high until light and fluffy.
3. Add the vanilla, then the eggs, one at a time, beating well after each addition.
4. Sift the flour into a separate bowl, then add the baking soda, baking powder, cinnamon, ginger and salt.
5. Add the flour mixture and sour cream into the butter mixture, and mix just until incorporated.
6. Stir in the white chocolate chunks.
7. Bake for 17 to 19 minutes, or until a cake tester comes out dry.

Meanwhile, make the frosting: Place the crème fraiche in a bowl and add in the powdered sugar and honey. Beat on high until combined and fluffy.

1. Remove the cupcakes from the oven and let cool completely.
2. Chop the peaches into small pieces.
3. Once cool, carefully cut holes in the center of each cake and fill with the chopped peaches.
4. Top each cupcake with frosting and garnish with more chopped peaches.