Easy Plum and Hazelnut Cupcakes – a delicious recipe with butter, brown sugar, eggs, yogurt, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F (180C).
2
Line a 12-cup muffin pan with the paper liners or grease with butter.
3
With an electric mixer, beat the butter and sugar until light and fluffy.
4
Add eggs, 1 at a time, beating well after each addition.
5
Beat in the yogurt or sour cream until well blended.
6
Stir in the flour and ground hazelnut until just moistened and incorporated.
7
Gently fold in the plums.
8
Spoon the mixture into the prepared muffin tin.
9
Bake in the preheated oven for 25 minutes or until a wooden skewer inserted into the center comes out clean.
10
Let cupcakes cool in the pan for about 5 minutes.
11
Remove from the muffin cups, transfer to a wire rack to cool.
12
The cupcakes can be served warm, at room temperature or chilled.
554
kcal
Calories
31
g
Fat
61
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 tablespoons butter softened, ⅔ cup brown sugar, 2 large eggs, 1/2 cup yogurt, plain or sour cream, and more.
Yes, Easy Plum and Hazelnut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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