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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!

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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!

Cherry Surprise Honey Cupcakes Recipe

4.7 from 10 votes
Prep Time: 27 minutes
Cook Time: 18 minutes
Total Time: 45 minutes
The cherry surprise in these Honey Cupcakes makes me ridiculously happy. This recipe yields 24 cupcakes. The softest honey cupcakes!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$12
Servings: 24

Ingredients

  • 1 3/4 cups of 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 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 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, 3/4 cup milk) for 1 minute on high or until well blended.
  3. 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.
  4. 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.
  5. 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:

  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 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.
  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 banner

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

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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 tutorialReply

          • 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

  • 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

  • Alla
    April 19, 2014

    Where can I get cup cake flour? I looked at walmart vut could bot find any. Perhaps I can use only regular flour instead of cup cake one? Should it work?! Reply

    • Alla
      April 19, 2014

      I actually found an answer in comments.
      Thank you. Reply

      • Natasha
        natashaskitchen
        April 19, 2014

        Oh I’m so glad you found your answer 🙂 Thanks Alla! Reply

  • Anam
    March 24, 2014

    Hi,

    Could you please tell, which electric beater you have used?

    Thanks! 🙂 Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      It was just a cheap sunbeam electric hand beater. I’ve had it for 10 years and it’s still going strong! 😉 Reply

  • N
    March 5, 2014

    your cupcakes look very delicious and healhy but can there be any substitute for cup cake flour

    thank you Reply

    • Natasha
      natashaskitchen
      March 5, 2014

      It’s actually “cake flour”, so I updated it to say, cup of cake flour. I could see how it looks like “cup cake flour” 🙂 Reply

    • N
      March 5, 2014

      sorry i mean cake flour Reply

      • Natasha
        natashaskitchen
        March 6, 2014

        You could try all purpose flour but they won’t be quite as fluffy 😉 Reply

        • N
          March 7, 2014

          okay thank you…will try it out Reply

  • Oksana M.
    November 21, 2013

    I made these today and they came out good but next time i dont want to add any salt.. Can this be passed without salt?
    Thanks for posting this recipe! Very simple to make. Reply

    • Natasha
      natashaskitchen
      November 21, 2013

      You can omit the salt. It’s not much so you really won’t miss it. 🙂 Reply

  • Mila
    November 10, 2013

    hello Natasha… this recipe sounds yummy… I was wondering.
    what would you say if I added a raspberry jam filling instead of the cherry…
    would it be yummy too?
    I just don’t like cherry very much!!! Reply

    • Natasha
      natashaskitchen
      November 10, 2013

      Yes, raspberry jam filling would be delicious! Reply

  • Darya
    November 6, 2013

    Hey 🙂 So I was wondering can I use sugar instead of honey, and how much would I use of it? Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      It’s 1 1/2 cups of sugar. Honey is sweeter than sugar so you need less of the honey. You could use 1 cup but they won’t be as sweet 🙂 Reply

  • Elizabeth Farress
    October 31, 2013

    Should i use runny honey or set honey? Reply

    • Natasha
      natashaskitchen
      October 31, 2013

      Use runny honey. If it has set, just heat it on the stove or in a hot water bath. Reply

  • Irene
    October 10, 2013

    I made these today!! Except I used strawberry filling instead. They were yummmy! I especially loved the idea of using honey instead of sugar. Thank you!!! Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      You are welcome Irene, I would love to eat one or two with tea right now :). Reply

  • September 27, 2013

    great idea. they sound yummy! Reply

    • Natasha
      natashaskitchen
      September 27, 2013

      I know it. My cousin Katya is a genius! 😉 Reply

  • Lindsey
    September 27, 2013

    Holy moly! These look so good! 🙂 my husband will love these! Reply

    • Natasha
      natashaskitchen
      September 27, 2013

      🙂 Thanks Lindsey! Enjoy! Reply

  • September 26, 2013

    Yes, they do. But not all. There are some long and boring recipe stories out there…;) In all honesty, I love your candid and simple stories. Reply

  • September 26, 2013

    Also coconut oil is a great substitution. Using olive oil can be risky because some olive oil has a sharp flavor. Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      My sister was just raving about coconut butter and coconut oil today. True about the olive oil. I made sure to write that extra virgin is not to be used in this recipe. My favorite all-purpose olive oil is the extra light from Costco. Have you tried that one? Reply

      • September 28, 2013

        Yeah, I use that one for everything :). But I love coconut oil for baking. I buy a jar of it at Trader Joes for $6 🙂 Reply

  • September 26, 2013

    Oh, these are soooooo cute! And love the name! Gorgeous! And honey with olive oil = healthy and interesting. Love your stories too.:) Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      Thanks Olena. You’re so sweet 🙂 Stories make recipes more meaningful, don’t you think? Reply

  • September 26, 2013

    These are such gorgeous little specimens! Too cute to eat….except that honey and olive oil sounds like such a delicious combo. Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      Thank you 🙂 it was really a great combo; not as guilty as sugar and butter! 😉 Reply

  • Eve
    September 26, 2013

    I tried these and they worked sooo well!!! Reply

    • Natasha
      natashaskitchen
      September 26, 2013

      Aren’t they fun? Reply

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