Preheat oven to 150°C convection oven. Mix the cream and sauce powder with a mixer.
Beat the eggs and sugar until thick and white and mix with the cream and sauce powder mixture. Stir in the oil and combine the flour, baking powder and cornstarch and fold in as well, mixing well.
Spread the batter evenly in the muffin cups and bake for about 20-25 min.
Let cool. Whip the cream cheese, vanilla sugar, powdered sugar and some lemon juice with a mixer for about 10 min. and refrigerate. Once the cupcakes have cooled, spread the cream on top and decorate with the pearls. Refrigerate for another 20 min.