Berry Cupcakes

[PurplePuppy]

BERRY CUPCAKES

yield 18 STANDARD CUPCAKES 

prep time 25 MINUTES 

cook time 28 MINUTES 

total time 53 MINUTES

INGREDIENTS
FOR THE CUPCAKES:
1 & 1/2 cups (180g) all-purpose flour, plus 2 teaspoons for tossing the berries
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup (75g) sour cream
1/2 cup (118ml) milk
1/2 cup blueberries
1/2 cup raspberries

1/2 cup blackberries

FOR THE FROSTING:
8 ounces (226g) cream cheese, at room temperature
1/2 cup (113g) unsalted butter, softened
2 cups (220g) confectioners sugar

1 teaspoon vanilla extract

INSTRUCTIONS
TO MAKE THE CUPCAKES:

Preheat the oven to 350°F. Line 18 standard muffin cups with paper liners.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg, vanilla, and sour cream, and mix until combined.

Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.

Cut the berries in half (or quarters for larger berries). Place them in a medium bowl and sprinkle 2 teaspoons of flour over them and gently toss to coat. Gently fold the berries into the batter.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 25 to 28 minutes, or until the tops are golden brown and a pick inserted into the center comes out clean.

Cool the cupcakes in the pan on a wire rack for 5 minutes. Then remove them from the pan and place them on a wire rack to cool completely.

TO MAKE THE FROSTING:

Using an electric mixer on medium speed, beat the cream cheese and butter until smooth and creamy.
Reduce the mixer speed to low. Gradually add the confectioners sugar until thoroughly combined and smooth. Then mix in the vanilla.

Return the mixer to medium speed, and mix for another 2 or 3 minutes or until the frosting is light and fluffy.

Pipe or spread the frosting onto the cooled cupcakes. Serve immediately or keep refrigerated.

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