Fresh Berry Cupcakes

For the cupcakes:
Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups; coat the liners lightly with nonstick spray. Set pans aside.

Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until fluffy. Add egg yolks, 1 at a time, and beat until combined; beat in vanilla and lemon zest. Reduce speed to low and add half of the flour mixture to the sugar mixture; beat just until combined. Add buttermilk; then finish by mixing in the remaining flour mixture.

Using an electric hand mixer with clean and dry beaters, beat egg whites and cream of tartar in a clean bowl at high speed until stiff peaks form. Using a spatula, carefully fold egg whites into the cake batter in 2 additions.

Divide half the batter evenly between the prepared cups. Place 2 or 3 blueberries in 12 baking cups; add 1 or 2 strawberry slices to remaining 12 cups. Spoon remaining batter evenly into the cups and bake for 20 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.

Remove from the oven and cool cupcakes for 2 minutes in pans on a wire rack. Then carefully remove them from pans and place them on the wire rack to cool completely.

For the blueberry frosting, place berries in a food processor and puree them. Then strain the mixture into a small bowl and discard solids. Set aside.

Beat butter, cream cheese, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Add 2 tablespoons blueberry puree; reduce speed to low and gradually add all of the powdered sugar (3/4 cups plus 2 tablespoons), beating until smooth and creamy. Chill in the refrigerator for 20 minutes before using an offset spatula to frost the blueberry cupcakes. Store frosted cupcakes in the refrigerator up to 2 days.

For the strawberry frosting, place sliced berries in a food processor and puree them. Then strain them into a small bowl and discard solids. Beat butter, cream cheese, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Add 2 tablespoons strawberry puree; reduce speed to low and gradually add all of the powdered sugar (3/4 cups plus 2 tablespoons), beating until smooth and creamy. Chill in the refrigerator for 20 minutes before using an offset spatula to frost strawberry cupcakes. Store frosted cupcakes in the refrigerator up to 2 days.

Cupcake recipe adapted from Cooking Light.