Best Cupcakes Ever - cooking recipe

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

Preparation

Preheat the oven to 350\u00b0F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
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.
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.
To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
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.