Best Cupcakes Ever

Ingredients

Cupcake Batter

• 9 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 3/4 teaspoon vanilla
• 1 1/2 cups flour
• 2 tablespoons cornstarch
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Icing

• 1/3 lb unsalted butter, at room temperature
• 1/2 lb cream cheese, at room temperature
• 1 1/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla

Assembly

• 1 cup blueberries, rinsed and dried
• 1 cup raspberries, rinsed and dried

Directions

1. 1

   Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.

2. 2

   To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.

3. 3

   Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.

4. 4

   To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.

5. 5

   Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.