Berry Chantilly Cupcakes

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3 minutes.

Slowly add the eggs, vanilla, and vanilla bean paste, combining well after each addition. Scrape the bowl well with a rubber spatula then mix on high for about 1 minute until the mixture is smooth and light in color.

Sift together the cake flour, baking powder, baking soda, and salt. Add half of the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the buttermilk. Mix just until combined then scrape the bowl. Add the remaining flour and slowly stream in the remaining buttermilk with the mixer on low until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is incorporated.

Use a cookie scoop to divide the batter among the prepared muffin pan. Bake for 20-22 minutes, until the cupcakes spring back to the touch (or a toothpick comes out clean). The rim of the cupcakes should be slightly golden brown. Set aside to cool completely.

Chantilly Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese and mascarpone. Mix just until combined and smooth. Scrape the bowl with a rubber spatula. Add the almond extract, vanilla extract, and powdered sugar. Mix just until combined and scrape the bowl again.

Start the mixer at medium speed and slowly stream in the heavy cream. Mix until the frosting has slightly thickened. Scrape well to the bottom of the bowl. Increase the mixer to high speed and whip until the mixture thickens, forms stiff peaks, and has no lumps remaining. Be careful not to overmix.

Assembly: Fill a piping bag fitted with a large round tip with the chantilly frosting. Pipe a dollop on top of the cooled cupcakes the use the back of a spoon to create a little well in the center. Top with fresh berries and enjoy!