Easy Plum & Hazelnut Cupcakes
Fresh-juicy plums add an extra yumminess to these moist and nutty cupcakes. Pack one or two into your or your kids's lunch-box. Yum!
Yield
12 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | tablespoons |
butter
softened |
|
| ⅔ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| ½ | cup |
yogurt, plain
or sour cream |
|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
hazelnuts (filberts)
ground |
|
| 4 | each |
plums
deseeded, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 105 | ml |
butter
softened |
|
| 158 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 118 | ml |
yogurt, plain
or sour cream |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
hazelnuts (filberts)
ground |
|
| 4 | each |
plums
deseeded, chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
Line a 12-cup muffin pan with the paper liners or grease with butter.
With an electric mixer, beat the butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Beat in the yogurt or sour cream until well blended.
Stir in the flour and ground hazelnut until just moistened and incorporated.
Gently fold in the plums. Spoon the mixture into the prepared muffin tin.
Bake in the preheated oven for 25 minutes or until a wooden skewer inserted into the center comes out clean.
Let cupcakes cool in the pan for about 5 minutes.
Remove from the muffin cups, transfer to a wire rack to cool.
The cupcakes can be served warm, at room temperature or chilled.
