Strawberry Cream Cupcakes

Name: Strawberry Cream Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 12
Cuisine: American, low-calorie American
Ingredients: 12 paper liners; 1 muffin pan (with 12 cups); 250 g flour; 50 g ground almonds; 2 tsp Baking powder; 0.5 tsp Baking soda; 3 medium eggs; 100 g sugar; 1 packet vanilla sugar (8 g); 80 ml plant oil; 250 g sour cream (10%); 150 g Strawberries; 1 tbsp powdered sugar; 150 ml whipping cream (30%)

Prep: 15min

| Servings: 12 | Cook: 25min

Cupcakes with strawberry cream is a recipe featuring fresh ingredients from the muffins category. Try this and other recipes from Spoonsparrow!

Ingredients

12 paper liners
1 muffin pan (with 12 cups)
250 g flour
50 g ground almonds
2 tsp Baking powder
0.5 tsp Baking soda
3 medium eggs
100 g sugar
1 packet vanilla sugar (8 g)
80 ml plant oil
250 g sour cream (10%)
150 g Strawberries
1 tbsp powdered sugar
150 ml whipping cream (30%)

Instructions

1.
Preheat the oven to 180 °C (convection). Place paper liners in the muffin pan. In a bowl mix flour, almonds, baking powder and soda. In another bowl whisk eggs. Add sugar, vanilla sugar, plant oil and sour cream; stir until combined. Pour the dry mixture into the wet batter and fold quickly until all ingredients are moist.
2.
Fill the paper liners with batter. Bake in the hot oven for 20–25 minutes until golden brown. Test with a toothpick – if no batter sticks, cupcakes are done. Carefully remove from pan and cool on a wire rack.