Preheat your oven to 180C / Gas Mark 4.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. For ease, use a hand mixer.
Crack the eggs into a separate bowl and whisk. Add the sugar, then whisk further until fully combined. Add the vanilla extract, butter and yoghurt, and then whisk again.
Fold the dry ingredients into the wet mixture, then carefully fold in the berries. Be gentle to avoid knocking the air out of the batter.
Line a muffin tin with 12 muffin cases, then divide the batter between the cases. Make sure you don’t fill the cases all the way to the top – it’s better to leave around a third of the case empty, so they have space to rise.
Bake the cupcakes for 15 minutes then check. Insert a toothpick into the centre of one of the cupcakes, and if it comes out clean, they’re ready to go! If not, leave them for another five minutes. Once they’re done, take them out of the oven leave them on a wire rack to cool. It’s important that you leave them to cool completely before frosting them, otherwise you’ll end up with a lot of mess!
Using your hand mixer, beat the butter on a high speed until it’s nice and creamy. Make sure the butter is nice and soft before you start – just pop it in the microwave for a few seconds if you need to.
Add half (250g) of the icing sugar and continue beating. Start on the low speed and gradually increase to high. Keep going until it’s nicely smooth.
Repeat the process with the other half of the icing sugar.
Add the milk and vanilla extract and continue beating on high until the mixture is light and fluffy.
Spoon the frosting mixture into a piping bag and pipe onto the top of each cupcake. Add a few fresh berries to garnish.