Fluffy Vanilla Cupcakes with Creamy Lemon Frosting and Fresh Berries

Instructions

1. 1

   Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Allow egg whites to come to room temperature for 30 minutes.

2. 2

   In a large bowl, cream the softened butter and 3/4 cup of the sugar until light and fluffy. Beat in the vanilla extract.

3. 3

   In a separate bowl, whisk together the cake flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.

4. 4

   In a clean, large bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating on high speed until stiff, glossy peaks form and the sugar is dissolved. Gently fold a quarter of the egg whites into the batter, then fold in the remaining egg whites.

5. 5

   Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. 6

   For the frosting, in a small bowl, beat the cream cheese and butter until smooth. Gradually beat in the confectioners' sugar and lemon juice until well combined and creamy.

7. 7

   Frost the cooled cupcakes and top with a variety of fresh berries, such as strawberries, blueberries, and raspberries.