Mixed Berry Cupcakes

Combine sugar and berries in a small saucepan on low heat. Bring to a simmer and cook until thickened, stirring constantly, about 15 minutes. Remove from heat. If seeds are not desired, press the mixture through a fine mesh sieve.

Preheat oven to 350 degrees. Grease an 8" springform pan and/or line with parchment paper.

Using a stand or hand mixer at medium speed, cream together butter, sugar, baking powder, baking soda, cinnamon, and salt. When well combined, continue mixing at high speed until light and fluffy.

Reduce mixer speed to low and incorporate egg whites a little at a time. Ensure each addition is fully incorporated before adding the next.

To add the cake flour and berry mixture, spoon in about 1/3 of the cake flour and mix completely, then add about 1/3 of the berry mixture and mix completely; continue in this fashion until all the flour and berries have been incorporated.

Scrape bowl and fold mixture a few times to make sure everything is mixed propertly. Pour into prepared pan and bake for 30 minutes or until firm, not browned.

Cool for at least 1 hour before removing from pan. Use a knife to separate cake from the sides of the pan and overturn onto a cooling rack or frosting plate. Top with your favorite icing and garnish with berries. Serve chilled.