Heat the oven to 180°C (160°C fan) 375F, gas 5.
Drain the pears (catching the juice) and cut into small pieces.
Carefully mix the flour with the rolled oats, chopped pears, almonds, lemon rind, ground anise, baking powder and bicarbonate of soda.
Lightly beat the egg in a bowl.
Add the sugar, oil, sour cream and 80 ml pear juice and mix well.
Add the dry ingredients to the egg mixture and mix just long enough to moisten the dry ingredients.
Butter the muffin tin or place a paper baking case in each cup.
Spoon the mixture into the tin or the paper cases.
Bake on the middle shelf of the oven for about 15 minutes.
Take out of the oven, leave the muffins in the tin for a further 5 minutes, then take out and cool.
Whip the cream, mix the whipped cream with the soft cheese, confectioners' sugar, 2 tbsp pear juice and the lemon rind and spread roughly on the muffins.
Decorate the cupcakes with star anise and almonds.