Fresh Berry Cupcakes

• FOR THE CUPCAKES:
• 2 cups Cake Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Unsalted Butter, Softened
• 1 cup Sugar
• 2 Large Egg Yolks, At Room Temperature
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Lemon Zest
• 1 cup Low-fat Buttermilk
• 3 Large Egg Whites At Room Temperature
• 1/4 teaspoons Cream Of Tartar
• 1/2 cups Blueberries
• 2/3 cups Sliced Strawberries
• FOR THE BLUEBERRY FROSTING:
• 1/2 cups Blueberries
• 1/4 cups Unsalted Butter, Softened
• 1 ounce, weight Reduced-fat Cream Cheese, Softened
• 1/4 teaspoons Lemon Zest
• 3/4 cups Powdered Sugar
• 2 Tablespoons Powdered Sugar
• FOR THE STRAWBERRY FROSTING:
• 1/2 cups Sliced Strawberries
• 1/4 cups Unsalted Butter, Softened
• 1 ounce, weight Reduced-fat Cream Cheese, Softened
• 1/4 teaspoons Lemon Zest
• 3/4 cups Powdered Sugar
• 2 Tablespoons Powdered Sugar

1. For the cupcakes:
2. Preheat oven to 350u0b0F and line two 12-cup standard muffin pans with baking cups; coat the liners lightly with nonstick spray. Set pans aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Cupcake recipe adapted from Cooking Light.

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Taken from tastykitchen.com/recipes/desserts/fresh-berry-cupcakes/ (may not work)