The Kitchn: Very berry Fourth of July cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1 teaspoon finely grated lemon zest
1/2 cup fresh blueberries
1/2 cup fresh raspberries
For the buttercream and decorating:
2 ounces cream cheese, softened at room temperature for 1 hour
8 tablespoons (1 stick) unsalted butter, softened at room temperature for 1 hour
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