Red, White and Blue Cupcakes

Preheat oven to 350°F (177°C). Prepare a muffin tin with liners or lightly grease each cavity with cooking spray.
In a stand mixer, cream butter and sugar together. Add egg, sour cream, and vanilla.
In a separate medium bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
Alternate between adding dry ingredients to wet ingredients in stand mixer and whisking in milk slowly. Whisk until batter is just smooth, but do not over mix.
In a small bowl, toss 1 tablespoon of flour with blueberries and raspberries. Use a spoon to scoop out fruit into the mixing bowl, leaving the remaining flour in bowl. Gently fold fruit into the batter.
Pour batter into the lined muffin tin, filling cupcake liners about halfway full. Bake for 18-20 minutes until cupcake centers bounce back to the touch. Allow cupcakes to cool on baking rack.

Meanwhile, make the buttercream icing. Using a hand mixer, whip softened butter in a medium size mixing bowl.
Add in 1 cup of powdered sugar and continue beating mixture.
Add remaining powdered sugar, one cup at a time.
Add in vanilla, salt and whipping cream. Beat until consistently mixed.
Ice cupcakes once cooled completely. Use a piping bag and tip or spatula to ice cupcakes. Top each one with a few blueberries and raspberries.
Store in refrigerator for up to one week.