Cherry Surprise Honey Cupcakes Recipe

The cherry surprise in these Honey Cupcakes makes me ridiculously happy. This recipe yields 24 cupcakes. The softest honey cupcakes!

The cherry surprise in these cupcakes makes me ridiculously happy. The kiddos in our family usually just lick the cream off cupcakes (I was beginning to think they’d be equally pleased with a plate of frosting), but they actually ate these cupcakes. They were smitten. My cousin’s wife, Katya (who loves to bake), shared the idea with me to fill these cupcakes with cherries,… mmm.

I’ve been on a honey spree so I tried honey instead of sugar in the cupcake recipe. I also used olive oil instead of butter and didn’t notice a difference in taste, but the next day, the batch of cupcakes with oil were soft as ever even after being refrigerated whereas the ones with butter in the batter… butter in the batter (I like how that sounds, sorry), as I was saying, butter in the batter (ha, ha) made the cupcakes firm the next day.

I tested this recipe thrice before posting (butter and sugar, butter and honey, olive oil and honey). The last one was my best batch (Otherwise I probably would have quite after the second batch, but I didn’t so now I’m up to my ears in cupcakes ;)). This recipe  yields 24 cupcakes. You can easily cut everything in half and make 12. Enjoy!

Ingredients for 24 Honey Cupcakes:

1 3/4 cup of cake flour (not self-rising) – click here for a quick video on how to make cake flour
1 1/4 cups unbleached all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3/4 cup  extra light olive oil (do not use extra virgin!)
4 eggs
3/4 cup 2% or whole milk (if using sugar, use 1 cup milk)
1 tsp vanilla extract
1 cup honey (or 1 1/2 cups sugar)
Cherry Pie Filling or your favorite canned fruit

Cherry Surprise Honey Cupcakes-14Click here for the perfect cupcake frosting recipe

How to Make the Honey Vanilla Cupcakes:

Preheat Oven to 350˚F. Line cupcake pans with paper liners and set aside.
1. In the bowl of an electric mixer, beat together your liquid ingredients (3/4 cup olive oil, 1 cup honey, 4 eggs, 1 tsp vanilla, 3/4 cup milk) for 1 minute on high or until well blended.  P.S. This OXO Adjustable Measuring Cup is fantastic for sticky ingredients like honey, peanut butter or Nutella if you need to measure it. NO WASTE!

Cherry Surprise Honey Cupcakes-6

2. In a separate large bowl, whisk together: 1 3/4 cups cake flour, 1 1/4 cup all-purpose flour, 1 Tbsp baking powder, 3/4 tsp salt.

Cherry Surprise Honey Cupcakes-3

3. Fold the dry ingredients into your wet ingredients 1/3 at a time and Blend until just combined. The batter should still be a little lumpy.

Cherry Surprise Honey Cupcakes-74. Use an ice cream scoop to transfer batter into the cupcake pan. Fill each cupcake about 2/3 of the way up (a full ice cream scoop). Bake at 350˚F for 15 -18 min or until a toothpick comes out clean and tops are starting to turn golden.

Cherry Surprise Honey Cupcakes-8

Filling the Cupcakes:

1. Once the cupcakes are cooled to room temp, you’re ready to fill them. You can fill them one of two ways: cut out a piece of cupcake from the center and stuff with cherries, or you can use this method: put the cherries into a piping bag with an opening that is wide enough for the cherries to go through. You need something with a firm tip (I just used a couple on the end) to push inside the cupcake so a ziploc won’t work (been there, failed at that).

Cherry Surprise Honey Cupcakes-4

2. Use a paring knife to slice an “X” into the top of your cupcake going about 1/2 way into the cupcake. Put the tip of your icing bag into the X and squeeze in the filling until your piping tip is pushed out.

Cherry Surprise Honey Cupcakes-9

Here’s a peek inside: Gahhhh!!!!

Cherry Surprise Honey Cupcakes-5

Frosting the Cupcakes: 

I used my best cupcake frosting recipe and my WILTON 1M Star Tip to top these beauties. It’s a great frosting; firm enough to add a little color and it holds its form really well and stays good at room temp for a few hours making it ideal for a party. Use the back of a spoon to make a little well on top of the cupcake, then place a cherry on top of each cupcake (if desired), you can omit the cherry on the top to make it a real cherry surprise. Make it your own and have fun with it! 😉

Cherry Surprise Honey Cupcakes-10The cherry surprise in these Honey Cupcakes makes me ridiculously happy. This recipe yields 24 cupcakes. The softest honey cupcakes!

Cherry Surprise Honey Cupcakes Recipe

4.7 from 9 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy/Medium
Cost To Make: $10-$12
Serving: 24

Ingredients

  • 1¾ cups of cake flour (not self-rising)
  • 1¼ cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • ¾ cup extra light olive oil (do not use extra virgin!)
  • 4 eggs
  • ¾ cup 2% or whole milk (if using sugar, use 1 cup milk)
  • 1 tsp vanilla extract
  • 1 cup honey (or 1½ cups sugar)
  • Cherry Pie Filling or your favorite canned fruit (You can also use fresh berries)

Instructions

How to Make the Honey Vanilla Cupcakes:

  1. Preheat Oven to 350˚F. Line cupcake pans with paper liners and set aside.
  2. In the bowl of an electric mixer, beat together your liquid ingredients (3/4 cup olive oil, 1 cup honey, 4 eggs, 1 tsp vanilla, ¾ cup milk) for 1 minute on high or until well blended.
  3. In a separate large bowl, whisk together: 1¾ cups cake flour, 1¼ cup all-purpose flour, 1 Tbsp baking powder, ¾ tsp salt.
  4. Fold the dry ingredients into your wet ingredients ⅓ at a time and Blend until just combined. The batter should still be a little lumpy.
  5. Use an ice cream scoop to transfer batter into the lined cupcake pan. Fill each cupcake about ⅔ of the way up (a full ice cream scoop). Bake at 350˚F for 15 -18 min or until a toothpick comes out clean and tops are starting to turn golden.

Filling the Cupcakes:

  1. Once the cupcakes are cooled to room temp, you're ready to fill them.This can be done one of two ways, cut out a piece of cupcake from the center and stuff with cherries, or you can put the cherries into a piping bag with an opening that is wide enough for the cherries to go through. You need something with a firm tip (I just used a coupler on the end) to push inside the cupcake (so a ziploc won't work; been there, failed at that).
  2. Use a paring knife to slice an "X" into the top of your cupcake going about ½ way into the cupcake. Put the tip of your icing bag into the X and squeeze in the filling until your piping tip is pushed out.
  3. I frosted the Cupcakes with the "Cupcake Frosting Recipe" using my WILTON 1M Star Tip to top these beauties. It's a great frosting; firm enough to add a little color and it holds its form really well and stays good at room temp for a few hours making it ideal for a party. 4. Use the back of a spoon to make a little well on top of the cupcake, then place a cherry on top of each cupcake (if desired), you can omit the cherry on the top to make it a real cherry surprise. 😉

Final Final Picmonkey Hashtag bannerThe cherry surprise in these Honey Cupcakes makes me ridiculously happy. This recipe yields 24 cupcakes. The softest honey cupcakes!

Read comments/reviewsAdd comment/review

  • Erica
    March 7, 2017

    Hi I am wondering if I can make this a cake instead of cupcakes? And would the cooking time be different? I want to make a birthday cake for my daughter this recipe looks perfect as she does not have refined sugar. Thanks so much Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      That is a great question but I haven’t tested it as a cake so I can’t say for sure. I imagine it would work well though divided between 2 nine inch cake pans. I’m guessing the bake time would be closer to 20 minutes, but be sure to bake until a toothpick comes out clean. Reply

  • Angela
    February 19, 2017

    I made these today. I made a trial batch for my daughter’s second birthday party. They turned out fantastic! I used honey instead of sugar and they were plenty sweet enough without being too sweet or tasting too “cakey.” I piped in the cherries with a Wilton Round Tip 2A and it worked fantastic. Frosted with Natasha’s frosting recipe, and used the Open Star Tip 1M. The frosting held its shape well and overall these were just great. I will be making these for the party, thanks!! 🙂 Reply

    • Natasha's Kitchen
      February 20, 2017

      You’re welcome Angela! Thanks for sharing your wonderful review! Reply

  • Shahina
    February 17, 2017

    Hi natasha. I have a small oven. So, is it okay to cook first 12 leaving the remaining batter on the counter and cook after. Does it affect anything about the batter? Reply

    • Natasha
      natashaskitchen
      February 17, 2017

      Hi Shahina, I haven’t tried it so I can’t say for sure, but I think it would be ok to leave them on the counter for the time the first batch is in the oven. Let me know how it goes! 🙂 Reply

  • reshmi
    August 6, 2016

    can I use set honey instead of running honey to make this cake Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      You will need to turn your honey into Liquid before using it for the recipe for it to blend. To do this, place your honey container in a bowl of very warm water until it softens. Reply

  • catina
    April 27, 2016

    Hi, I really want to know this recipe for 12 cupcakes instead of 24.
    Thanks. 🙂 Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Hi Catina, it would work to just cut all of the ingredients in half. Reply

  • Afaf
    January 16, 2016

    Thank u sooo much for this amazing recipe. I’ve been looking for a good sugar free recipe for a long time. I made it and it was great! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      That’s awesome!! I’m so happy you enjoyed the cupcakes 🙂 Reply

  • Vicki
    August 17, 2015

    Hi Natasha! I have substituted unsweetened applesauce for oil in many muffin/cupcake recipes. I was wondering if I can do the same here or will it alter the taste or moistness of the cupcake? Thanks. Reply

    • Natasha
      natashaskitchen
      August 17, 2015

      Hi Vicki, I haven’t tested that so I can’t say for sure without experimenting first. Sorry I can’t be more helpful. That does sound like a nice healthy substitution. If you test it out, let me know how you liked it 🙂 Reply

  • February 22, 2015

    Hi, how totally gorgeous these cupcakes look. They truly are beautiful. Thank you so much for the step by step photos, I love it when bloggers take the time and trouble (& I know cos I do it!!) to photograph each stage. It massively slows down the baking process and yet makes the recipe so much easier, so much more access able to the reader. These are definitely on my ‘to try’ list. Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      Thank you so much Sammie. I completely agree – I love that you do it on your site also. I love that you can look at the recipe and realize – I can totally do this! (even before reading the instructions). Reply

  • Nastia
    June 15, 2014

    I don’t know what happened in my oven but mine burned! I was so bummed, but they still tasted good, my mom especially loved the cherry surprise! 🙂 Reply

    • Natasha
      natashaskitchen
      June 15, 2014

      That is strange… Did you bake them in the center of the oven? Were you by chance using the convection oven setting which baked faster than conventional? Did you set a timer? Reply

      • September 12, 2014

        Hi natasha, I have a question if I don’t want us honey can I use sugar? Or I have use honey? And is the receipt will be different I use sugar ? Reply

        • Natasha
          natashaskitchen
          September 12, 2014

          Valentina, sugar will work :). Reply

  • Yana
    May 2, 2014

    Hi Natasha,

    Any recommendations on storing these cupcakes if made a day or two ahead? Do they need to be refrigerated and would they still taste good?

    Thank you in advance! Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      Yes you can refrigerate them and I’ve had them in the fridge overnight and they were still great the next day 🙂 Reply

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