Preheat oven to 35 degrees F.

In bowl, using had mixer, mix together sugar and butter until creamy. While continuing to mix, add milk, vanilla and apple cider vinegar.

In different bowl, whisk together flour, baking soda and baking powder. Add wet ingredients to dry ingredients and mix until well combined. Gently fold in the plums.

Line muffin pan with cupcake liners and fill each cup evenly with dough.

Bake cupcakes 15-20 mins or until toothpick comes out clean. Let cool before decorating with icing.

For icing, in medium-sized bowl using mixer, cream together butter and powdered sugar. Add milk, vanilla and lemon juice. Stir together until preferred consistency is reached.

In food processor, process freeze-dried berries into fine powder. Mix blueberry powder into icing. (Note: Add more berries if you want a different shade of purple.)

Decorate cupcakes with icing and fresh berries.

Serve immediately or store in airtight container for 3-4 days.