I put eggs, sugar and vanilla in the bowl of a food processor. Immediately turn on the oven to preheat it to 180 g.
Stir at the lowest speed.
I pour in vegetable oil.
Add sour cream.
I mix it up again.
Mix the dry ingredients: flour, salt, baking powder. I do it right in the sieve.
Gradually pour the dry mixture into the egg-sour cream mass, mix everything with a silicone spatula.
I put the dough on disposable paper molds.
We send it to bake in the oven for 17-20 minutes (until the toothpick dries).
In the finished and cooled cupcakes, I make holes, pour boiled condensed milk. For the cream, whisk the butter and cottage cheese at room temperature, gradually add powdered sugar to taste. Using a pastry bag, I spread the cream caps on the cupcakes.
If desired, you can decorate with sprinkles or berries. I used fresh mint and dried kumquat.