Berry-Topped White Cupcakes

"Guests love these yummy white cupcakes topped with a cream cheese frosting. The garnish of fresh berries makes them perfect for a patriotic-themed party on Memorial Day or the Fourth of July." Submitted to Taste of Home by Judy Kenninger

• Ready In: 1 hr
• Serves: 22

Ingredients

• 5  egg whites
• 1⁄2 cup butter, plus
• 2  teaspoons butter, softened
• 1  cup sugar, divided
• 3⁄4 teaspoon vanilla extract
• 2 1⁄4 cups flour
• 2 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup milk

• icing

• 4  ounces cream cheese, softened
• 1⁄3 cup butter, softened
• 2  cups confectioners' sugar
• 1⁄2 teaspoon lemon juice
•  fresh blueberries, and
•  fresh raspberry, and
•  sliced strawberry

Directions

1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
3. Beat in vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5. Beat egg whites on medium speed until soft peaks form.
6. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
7. Fold a fourth of the egg whites into batter; fold in remaining whites.
8. With a spoon, gently fill foil or paper lined muffin cups two-thirds full.
9. Bake at 350 for 18-22 minutes.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. For icing, in a small mixing bowl, beat cream cheese and butter until smooth.
12. Gradually beat in confectioners' sugar and lemon juice.
13. Spread over cupcakes.
14. Top with berries.