Heat oven to fan assisted 160 C / 180 C / 350 F / gas 4.
Line muffin tins with paper liners (I always spray my liners with a little non-stick spray to ensure the cupcakes release easily) and set aside.
Sift together 192g (1 1/2 cup) flour, baking powder, and salt. Set aside.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Then add vanilla. Alternately add flour mixture and milk, starting and ending with the milk, until all ingredients are added.
In a small bowl, toss diced peaches together with 16g (2 tbsp) flour to coat. Gently fold into batter.
Divide batter among lined muffin cups, filling each cup about 2/3 full.
Bake 15 - 18 minutes, or until tester inserted in center comes out clean and cakes spring back when touched lightly.
Remove from oven and let cool on wire racks.
Once cupcakes are cooled. whip cream to stiff peaks together with vanilla and powdered sugar. Gently fold in fresh raspberries.
Top each cupcake generously with whipped cream mixture, garnishing with a slice of peach (and a raspberry, if desired).
Chill well before serving.