Linzer Cupcakes
Linzer Cupcake

Time needed

about 1 hour

Number of Cakes

12 to 14

For the dough:

  • 150 grams of molten butter
  • 140 grams of sugar
  • 3 eggs
  • 150 grams of flour
  • 2 1/2 teaspoons of baking powder
  • 1 pinch of salt
  • 220 grams of grated hazelnuts
  • a little grated lemon peel
  • 1 teaspoon of cinnamon powder
  • 1/4 teaspoon of clove powder
  • Redcurrant jam or any other kind of red jam

For the topping:

  • 250 grams of cream
  • 2 teaspoons vanilla sugar
  • cinamon


  1. Heat up the oven to 170 degrees C (about 338 degrees F)
  2. Stir butter and sugar until it gets all creamy
  3. Add the eggs gradually
  4. Mix flour, baking powder, salt, hazelnuts, lemon peel, cinnamon powder and clove powder and stir it under the butter mass
  5. Fill the cups about halfway up, put 2 teaspoons of jam onto the dough and then fill up the cups with the rest of the dough
  6. Bake the cupcakes for about 20 to 25 minutes.
  7. For the topping whip the cream along with the vanilla sugar
  8. Make a 3x3 grid with a jagged or star-shaped piping bag and dust the cream-grid with cinnamon powder

  • Linzer Cupcakes in the make
  • Finished Linzer Cupcakes (example)

Recipe from: G|U Cupcakes, altered by FantasyLovingBookNerd