Name: Red, White and Blueberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 1 dozen
Ingredients: 1 stick (4 ounces) unsalted butter, softened to room temperature; 1 cup granulated sugar; 1 teaspoon lemon zest; 1/2 teaspoon almond extract; 4 large egg whites, at room temperature, and *lightly beaten; 1/2 cup full-fat sour cream; 1/4 cup whole milk; 1 and 1/2 cups plus 2 tablespoons cake flour, divided; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup blueberries, fresh or frozen, if using frozen don't thaw first; 1/2 cup raspberries, fresh or frozen, if using frozen don't thaw first; 12 ounces cream cheese, VERY soft; 1/2 cup unsalted butter, VERY soft; 4 cups confectioners' sugar, sifted, more if needed; 1 and 1/2 tablespoons heavy cream; 1/8 teaspoon salt (tiny pinch); 1/2 cup fresh blueberries; 1/2 cup fresh raspberries