200 g sour cream
150 g cranberries
100 g butter
100 g cream cheese
80 g curd
50 ml heavy cream
3 eggs
1 glass of sugar
1 glass of flour
1 teaspoon baking powder

Blend the cranberries. In a mixing bowl, beat the eggs and sugar. Add flour, baking powder, butter, sour cream, and blended cranberries. Stir thoroughly. Pour the batter in muffin pans and bake at 180 C for 30 minutes. Prepare the frosting: beat the cream cheese, curd, heavy cream, powdered sugar, and lemon juice until stiff. When the cupcakes are ready and cooled, pipe the frosting on them. Decorate with cranberries and raspberries or other berries and peppermint leaves.