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

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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 *measured correctly
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

*Watch our easy video tutorial on how to measure correctly

Cherry Surprise Honey Cupcakes-14
Click 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-7

4. 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-10

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

Natasha's Kitchen Cookbook

Cherry Surprise Honey Cupcakes Recipe

4.77 from 13 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 27 minutes
Cook Time: 18 minutes
Total Time: 45 minutes

Ingredients 

Servings: 24 cupcakes
  • 1 3/4 cups cake flour, not self-rising
  • 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, ,or if using sugar use 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup honey, or 1 1/2 cups sugar
  • 2 cups Cherry Pie Filling, You can also use fresh berries

Instructions

How to Make the Honey Vanilla Cupcakes:

  • Preheat Oven to 350˚F. Line cupcake pans with paper liners and set aside.
  • 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.
  • 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.
  • 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.
  • Use an ice cream scoop to transfer batter into the lined 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.

Filling the Cupcakes:

  • 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).
  • 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.
  • 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. 😉

Nutrition Per Serving

198kcal Calories29g Carbs3g Protein8g Fat1g Saturated Fat1g Trans Fat28mg Cholesterol91mg Sodium115mg Potassium1g Fiber12g Sugar93IU Vitamin A1mg Vitamin C40mg Calcium1mg Iron
Nutrition Facts
Cherry Surprise Honey Cupcakes Recipe
Amount per Serving
Calories
198
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
28
mg
9
%
Sodium
 
91
mg
4
%
Potassium
 
115
mg
3
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
3
g
6
%
Vitamin A
 
93
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Cherry Surprise Honey Cupcakes
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 198

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Asia
    March 16, 2023

    Seems like a great recipe, but i leave in Italy and there’s only extra virgin oil that can be found. If I use butter or coconut oil, will the measurements be the same? Thank you very much!

    Reply

    • NatashasKitchen.com
      March 16, 2023

      Hi Asia! You can use any neutral tasting oil (like vegetable or canola oil if you have this). Coconut oil may work fine as well. 🙂

      Reply

  • Anna
    December 8, 2021

    Hi, what and how much I can use instead of light olive oil? I have only extra virgin at home and want to try to make them now. Thank you!

    Reply

    • Natasha's Kitchen
      December 8, 2021

      Hi Anna, I don’t recommend using extra virgin olive oil for this recipe.

      Reply

  • Sheba Alex
    May 24, 2021

    Could you please give us the metric measurements as well. Thank you!!

    Reply

  • Dante
    May 17, 2021

    Hi, I will give you 5 stars because that was amazing❤️

    Reply

    • Natashas Kitchen
      May 17, 2021

      I’m so glad you enjoyed it, Dante!

      Reply

  • Ilona
    July 16, 2020

    Hey Natasha,
    Do you think it will make a difference if I use natural grandpas home made honey instead of bought?

    Reply

    • Natasha's Kitchen
      July 16, 2020

      Hello Ilona, I think that would work the same although I haven’t really tried that honey yet if it’s the classic honey, it should work well.

      Reply

  • Shahina
    December 11, 2017

    Hi natasha, your recipes are amazing. I have a doubt. My oven bakes only 12 cupcakes at once. Can I rest the remaining batter on the counter until first half is done and bake it later. Will it affect the batter if I rest it on the counter?

    Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Shahina, I haven’t tested that to say for sure how it would affect the second batch but since the baking time is not too long, I think it will work. Keep in mind the second batch always seems to bake up a little faster (if you are using the same warm pan and for me personally, my oven just gets hotter), so keep an eye on that second batch 🙂

      Reply

      • Shahina
        December 12, 2017

        I love how you concerned to reply to everyone. Thankyou❤

        Reply

        • Natasha's Kitchen
          December 12, 2017

          You’re welcome! 🙂

          Reply

  • disappointed
    November 23, 2017

    I tried baking this recipe (the all honey version) yesterday, and found it didn’t come out well for me.The cupcakes rose, but were an unpleasant texture for cupcakes – not fluffy and moist, but more dense and “bready”. They’re edible, but embarrassing to give to other people.

    Note: I made these changes: halved the recipe exactly (which made about 10 cupcakes). I substituted the cake flour using the cornflour + plain flour method. Otherwise, I followed the recipe as per instructions.

    As other people seem to have had more success with the recipe, it’d be nice to know where I might have gone wrong.

    Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      Hi, I’m always happy to help troubleshoot. These are normally supposed to be fluffy and soft. I think the likely culprit is the flour substitution as this recipe was developed for cake flour which produces a much softer crumb than corn flour.

      Reply

      • disappointed
        December 12, 2017

        Thank you for your reply (didn’t see the reply until now, whoops!). Unfortunately cake flour isn’t available in the UK. (I’ve seen various websites recommend the plain flour + cornflour substitution, it’s a shame it doesn’t seem to work here 🙁 ).

        Thanks again.

        Reply

        • Natasha
          natashaskitchen
          December 12, 2017

          Cake flour is very easy to make though – here is a good tutorial.

          Reply

          • disappointed
            December 17, 2017

            Hi Natasha, that is exactly the substitution I followed. (Cornstarch is called cornflour in the UK, sorry for any confusion).

  • 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

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