Berry Cupcakes

Preparation/cooking time: ca. 15m + Bake: ca. 20m

For 12 pieces

Nutritional Information

Contains 242 Kcal


  • 100 g butter, soft
  • 200 g sugar
  • 2 bag Bourbon vanilla sugar
  • 1 pinch salt
  • 2 eggs
  • 250 g gluten-free flour, e.g. Schär flour or Schär cakes & biscuits, Mix C
  • 250 g low-fat quark
  • 1.5 tsp. gluten-free baking powder (Dr. Oetker)
  • 200 g berry mixture frozen
  • icing sugar to dust

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  • Combine the butter, sugar, vanilla sugar and salt in a bowl and mix well with a handheld mixer. Stir in the quark, then add the eggs and continue stirring until the mixture is nice and creamy and pale.
  • Lastly, add the flour and baking powder, briefly stir and fold in the berry mixture.
  • Divide the mixture into 12 small buttered baking moulds and bake in a preheated oven at 200°C for around 20 minutes.
  • Allow to cool on a rack, remove from the moulds and dust with icing sugar.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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