FOR THE CUPCAKES: – 1 & 1/2 cups (180g) all-purpose flour, plus 2 teaspoons for tossing the berrie – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1 cup (200g) granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 1/3 cup (75g) sour cream – 1/2 cup (118ml) milk – 1/2 cup blueberrie – 1/2 cup raspberrie – 1/2 cup blackberrie FOR THE FROSTING: – 8 ounces (226g) cream cheese, at room temperature – 1/2 cup (113g) unsalted butter, softened – 2 cups (220g) confectioners sugar – 1 teaspoon vanilla extract