Prepare the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy. This usually takes about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
5. Add Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Prepare the Berry Topping

1. Prepare the Berries: While the cupcakes are cooling, wash and slice the strawberries. Leave the blueberries and raspberries whole.
2. Sweeten the Berries (Optional): If you’d like a little extra sweetness, drizzle the berries with a tablespoon of honey and gently toss them to coat.

Assemble the Cupcakes

1. Frost the Cupcakes: Once the cupcakes are completely cooled, you can frost them. You can use store-bought frosting for convenience, or whip up a simple buttercream if you prefer. Frost generously on top of each cupcake.
2. Top with Berries: Gently arrange the berries on top of the frosting. You can make a pattern, pile them high, or just scatter them for a casual look.
3. Optional Garnish: If desired, add a light dusting of powdered sugar or a drizzle of honey over the berries for extra sweetness.