Best Cupcakes Ever
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
18 cupcakes
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
- Preheat the oven to 350°F 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.
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