PREPARE THE BERRY FILLING

1. Pace the berries, sugar, lemon juice and cornstarch in a saucepan over medium heat and bring to a boil, stirring occasionally. NOTE: if using strawberries, chop before adding to the pan.
2. Reduce the heat and simmer until the mixture has thickened and reduced (about 7-8 minutes). Mash the berries as needed so there are no large pieces in the mixture.
3. Remove from heat, transfer to a heat safe bowl, and place in the refrigerator for a least 1 hour.

PREPARE THE CUPCAKE BATTER

1. Whisk together the gluten-free 1:1 flour, cornstarch, baking powder, and salt. Set aside.
2. Using an electric hand mixer or stand mixer with the paddle attachment, beat the sugar, butter, and oil for ~2 minutes.
3. Add the milk, sour cream, vanilla extract, and almond extract and mix until combined.
4. Add the dry ingredients to the bowl and mix on low until well combined.
5. In a separate bowl using clean beaters (or the whisk attachment on a stand mixer), whip the egg whites until medium stiff peaks form (start on low and gradually increase to high).
6. Gently fold half of the whipped egg whites into the batter with a rubber spatula. Then add the other half of the egg whites and continue to fold until they are fully incorporated.
7. Allow the batter to rest for 30 minutes at room temperature before baking.

BAKE THE CUPCAKES

1. Preheat oven to 325F and line a standard cupcake pan with paper liners. Fill each cupcake liner 3/4 full (makes 12-14 cupcakes).
2. Bake on the center rack of the oven for 18-22 minutes. A toothpick inserted should come out clean or with a few moist crumbs and the top of the cupcake should bounce back when gently pressed.
3. Allow cupcakes to cool in the pan for 5-10 minutes before transferring to a wire rack.

PREPARE THE FROSTING

1. Using an electric hand mixer or stand mixer with the paddle attachment, mix the cream cheese and mascarpone together until smooth. Gradually add the powdered sugar and continue to mix on low until combined. Increase the speed to medium and mix until smooth and fluffy (~30 seconds).
2. In a separate bowl with clean beaters (or the whisk attachment on a stand mixer), whip the heavy cream, vanilla extract, and almond extract until stiff peaks form.
3. Fold the whipped cream into the cream cheese/mascarpone mixture until smooth and fully incorporated.

ASSEMBLE THE CUPCAKES

1. Use an apple corer (or a knife and spoon) to scoop out the center of each cupcake.
2. Spoon the berry compote into the center of each cupcake, filling to the top.
3. Top each cupcake with the Chantilly cream frosting and garnish with extra berries if desired!

Store cupcakes in the refrigerator in an airtight container. Set out an hour before serving to bring to room temperature. Enjoy!