Beat the eggs, sugar and vanilla into a foam on a strong mixer.
add the oil at room temperature and the zest of half a lemon grated on a fine grater. beat for half a minute. add sour cream, beat for a couple of seconds.
Add baking powder and flour. Beat for half a minute. In paper cupcake molds, place the dough filling the form half. Peel the feijoa, divide the plum into 2 halves, and remove the stone. In the center of each cupcake, put half a plum (6 cupcakes), in the remaining 6 cupcakes, drown the feijoa.
Send the cupcakes in the oven at 180 g for 15-20 minutes. Focus on a dry wooden skewer.