Vanilla Cupcakes with Berry Easy Afternoon Tea Treat

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Whisk together cake flour, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Scrape down the sides of the bowl.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients and buttermilk in alternating additions, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Simmer mixed berries in a saucepan until softened. Mash berries and strain through a fine-mesh sieve to remove seeds. Let the purée cool completely!
10. Beat softened butter until light and creamy.
11. Gradually add sifted powdered sugar, then beat in the cooled berry purée, vanilla extract, and salt.
12. If needed, add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
13. Once the cupcakes are completely cool, frost them with the berry buttercream. Decorate as desired.