Preheat your oven to 340°F/170°C, line a cupcake pan with paper liners, and set aside.
In a large bowl, combine the cake flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the butter and sugar. Stir in the sour cream, eggs, and oil. Add the dry ingredients and mix until just combined. Stir in the corn purée and whole corn kernels until combined.
Fill the cupcake liners halfway and bake for 15 to 18 minutes. If you insert a toothpick and it comes out clean, they're done. Transfer them onto a wire rack immediately and let them cool completely.