1. *For best results, have all ingredients at room temperature when making.

For the cupcakes:

1. Preheat oven to 350 F for cupcakes or 340 for miniature cupcakes.
2. Line a tin with cupcake liners.
3. In medium bowl, using a hand mixer on high, beat together butter and sugar until light and fluffy. Separate two of the eggs.
4. Add the remaining egg and the two egg yolks to your butter mixture and beat on high until light and fluffy.
5. Beat the separated egg whites on high until firm peaks; set aside.
6. In a small bowl, mix together the flour, baking powder, and salt.
7. In a measuring cup, combine the cream, sour cream, pureed raspberries, and vanilla extract.
8. Add ½ of the flour mixture to the butter mixture and beat on medium speed until combined.
9. Slowly beat in the cream mixture on medium speed.
10. Add the remaining flour mixture and beat on medium speed until just combined.
11. Don’t over beat; Mixture should be very thick.
12. Fold in the egg whites with a scraper.
13. Fill the cupcake cups about ¾ of the way.
14. Cook cupcakes at 350 for 23-25 minutes, and mini-cupcakes at 340 for 16-18 minutes until the cake springs back when pressed lightly and an inserted toothpick comes out clean.
15. Tops should be white, not browned. Let cool in pan.

For the frosting:

1. Beat together butter and salt on medium speed until light and fluffy.
2. Reduce mixer speed and slowly add powdered sugar and flour.
3. Beat until well combined.
4. Add vanilla and pureed raspberries and mix until just blended.
5. Do not over-mix or frosting will incorporate too much air.
6. Frosting should be dense and creamy, like ice cream.
7. Wait until cupcakes have completely cooled to frost. Depending on your frosting design, I like setting the frosting in the fridge for 5-10 minutes so that it spreads a little bit smoother (but if you set it too long, it will be incredibly difficult to frost).