Wild berry cupcakes

So, I know I've been a slacker lately, but I made a new type of cupcake a little while ago and I'm finally going to post it. And the mystery cupcake is...
WILD BERRY CUPCAKES
So here we go:

Wild Berry Cupcakes
makes 12

• 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 8 tablespoons butter, softened (1 stick)
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2/3 cup milk

1. Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners. Combine flour, baking soda, and salt in a bowl, set aside.
2. Beat the butter and sugar in an electric mixer until thoroughly combined. Add the eggs and vanilla until it has thickened slightly and is slightly yellow. Slowly mix in the flour mixture and milk, alternating until completely mixed.
3. Divide the cupcake batter evenly between liners.  Bake until a toothpick comes out clean, or 15-20 minutes. Let them cool in the pan for 2 minutes, then transfer to a cooling rack. Scoop out a small amount of the top of the cupcake and fill.

Wild Berry frosting and filling
frosts/fills 12

• 14 strawberries with the tops cut off
• 1 1/2 cups blueberries
• 1 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

1. In a bowl combine butter, sugar and salt. Beat till blended.
   Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy. 
2.  Blend 10 of the strawberries and 1 cup of blueberries together. Add small amounts of this into the frosting until you like the flavor.
3. Slice the remaining strawberries and mix with the remaining 1/2 cup of blueberries. Fill the cupcakes with this mixture then frost. Add extra filling as a decoration.

And... I'll be making milky way cupcakes soon, so stay tuned!