Berry-Topped White Cupcakes

• 5 large egg whites
• 1/2 cup plus 2 tablespoons butter, softened
• 1 cup sugar, divided
• 3/4 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 2-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 4 ounces cream cheese, softened
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon lemon juice
• Assorted berries

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
3. With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.

egg whites, butter, sugar, vanilla, cake flour, baking powder, salt, milk, cream cheese, butter, sugar, lemon juice, berries

Taken from www.tasteofhome.com/recipes/berry-topped-white-cupcakes/ (may not work)