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Lemon Glazed Blueberry and Lime Glazed Raspberry Cupcakes

These cupcakes are adapted from Recipes From a Very Small Island, by Linda and Martha Greenlaw. They are originally lemon blueberry, but I'm obsessed lately with the combination of lime and raspberry. I divided the batter and glaze, and made half lemon blueberry and the rest lime raspberry. These are moist, tangy and not too sweet. They'd also be pretty with some nice buttercream, but it's not necessary with the glaze, which is spooned over halfway through baking.

Yield: 18 servings

Cupcakes:
½
cup unsalted butter, softened
1 ½
cups sugar
2
eggs
½
tsp vanilla extract
2 ¼
cups flour
4
tsp baking powder
½
tsp salt
¾
cups blueberries and ¾ cups raspberries
1
cup milk
lemon and lime zest
Glaze:
1
cup powdered sugar
1
tsp each of lemon and lime juice)
3
tbsp water
grated lemon and lime zest

Heat oven to 375. Grease muffin pans or line with papers.
In large bowl, beat butter and sugar with mixer. Add eggs and vanilla and beat until smooth.
In medium bowl, sift 2 cups of the flour with the baking soda and salt.
Toss the berries separately with the remaining ¼ cup of flour that you've divided into two portions, or ⅛ cup each.
On medium speed, add flour mixture to butter/sugar, alternating with the milk.
Divide the batter into two portions and fold in the berries and zest accordingly.
Spoon into muffin cups and bake for 15 minutes.
While those are baking, make the glaze.
Whisk the sugar and water, divide into two portions, and add the zest and juice to each portion.
After the 15 minutes are up, remove the pans from the oven, and carefully spoon the glaze over the cupcakes, about 1 tbsp over each one.
Return to oven and bake until done, 8–10 minutes.
Run a knife around each one immediately and after a couple minutes, remove to a rack to cool. (Take them out of the pan soon or the glaze will cool and stick.)