Peach Berry Shortcake Cupcakes

Ingredients

• 1/2 cup plus 2 tablespoons sugar
• 1/2 cup canola oil
• 1/2 teaspoon sea salt
• 1/3 cup frozen peaches, thawed and diced
• 2 large eggs
• 1/2 cup canned whole corn kernels
• 1/2 cup heavy whipping cream
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/3 cup cornmeal
• 3/4 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 tablespoon European-style salted butter, chilled
• 2 tablespoons whole milk, chilled
• 2 tablespoons heavy whipping cream
• 1 teaspoon fresh tarragon leaves, minced
• 1/4 teaspoon pure vanilla extract
• 1/3 cup fresh or frozen blackberries, diced (if frozen, thaw first)
• 1/3 cup fresh or frozen peaches, diced (if frozen, thaw first)
• 1/3 cup fresh or frozen strawberries, diced (if frozen, thaw first)
• 1 tablespoon sugar
• 1/2 cup organic heavy whipping cream, chilled
• 4 tablespoons powdered sugar
• Tarragon leaves, for garnish

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