Cherry Surprise Honey Cupcakes Recipe

Make soft and fluffy honey cupcakes with a surprise cherry filling. This easy homemade recipe uses simple ingredients like cake flour, honey, and vanilla for a naturally sweet flavor. Perfect for birthdays, holidays, or any special occasion, these cupcakes are filled with cherry pie filling and topped with a smooth frosting. Get baking tips, ingredient substitutions, and storage instructions to create the best batch every time.

Ingredients

For the 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 (use 1 cup if using sugar instead of honey)
• 1 tsp vanilla extract
• 1 cup honey (or 1 1/2 cups sugar)

For the Filling:

• 2 cups cherry pie filling (or fresh berries)

Instructions

Making the Cupcakes:

1. Preheat oven to 350˚F. Line cupcake pans with paper liners and set aside.
2. In a large mixing bowl, beat together olive oil, honey (or sugar), eggs, vanilla extract, and milk on high speed for 1 minute until well combined.
3. In a separate bowl, whisk together cake flour, all-purpose flour, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet mixture in thirds, stirring until just combined. The batter should be slightly lumpy.
5. Using an ice cream scoop, fill each cupcake liner about 2/3 full.
6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean and the tops turn golden.
7. Allow cupcakes to cool to room temperature before filling.

Filling the Cupcakes:

1. Once cooled, cut a small section from the center of each cupcake and fill with cherry pie filling.
2. Alternatively, use a piping bag with a firm tip to inject cherry filling into the cupcakes. Cut an “X” into the top of each cupcake and insert the piping tip, squeezing until filled.
3. Frost cupcakes with your preferred frosting using a Wilton 1M star tip.
4. Optionally, use the back of a spoon to create a small well on top and place a cherry on each cupcake for garnish.

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Tips

• Use an ice cream scoop for evenly sized cupcakes.
• Avoid overmixing the batter to keep cupcakes light and fluffy.
• Let cupcakes cool completely before filling to prevent them from getting soggy.
• Store in an airtight container to keep them fresh.

Variations and Substitutions

• Flour: Substitute all-purpose flour for cake flour if needed (reduce by 2 Tbsp per cup).
• Sweetener: Swap honey for granulated sugar (adjust milk accordingly).
• Fruit Filling: Use fresh berries, raspberry jam, or lemon curd instead of cherry pie filling.
• Dairy-Free Option: Replace milk with almond or oat milk.

FAQs

Can I use store-bought cupcake mix? Yes, but homemade provides better flavor and texture.

How do I store these cupcakes? Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze these cupcakes? Yes, freeze unfrosted cupcakes for up to 3 months. Thaw before filling and frosting.

Serving Suggestions

• Serve with a dusting of powdered sugar or a drizzle of honey.
• Pair with vanilla ice cream or whipped cream.
• Add a sprinkle of chopped nuts for extra texture.

Why You’ll Love This Recipe

• Moist and fluffy texture with a sweet honey flavor.
• Burst of cherry filling for a delicious surprise.
• Simple ingredients and easy preparation.
• Perfect for parties, celebrations, or everyday treats.