Preheat oven to 375 degrees F. Line a standard size cupcake pan with paper liners or silicon cups, whatever you prefer.
In a small bowl, beat the egg white until stiff peaks form. Set the bowl aside.
Next, in a separate mixing bowl, cream the softened butter with an electric mixer until it is nearly white in color.
Then, add in the sugar, vanilla extract, and milk. Mix to combine well.
After that, using another small bowl, combine all of the dry ingredients and mix with a whisk.
Slowly add the dry ingredients to the wet ones, mixing together as you go.
Gently fold in the egg whites into the batter mixture until fully incorporated.
Now, fill your cupcake liners 2/3's of the way full with cupcake batter.
Bake in the preheated oven for 20 minutes or until the tops of the cupcakes are beginning to turn a golden color. Then, remove from the oven and let cool completely. While the cupcakes are cooling, start making the frosting.
In a mixing bowl, using a handheld mixer, combine the whipping cream, sugar, and almond extract until thickened. Keep the cream in the fridge until it's ready to use and the cupcakes are completely cooled.
Wash and dry your fresh berries, make sure all the stems are removed. If needed, cut the berries into smaller pieces that will fit on top of the cupcakes easily.
Using a knife or spatula, add the fresh cream to the tops of the cooled cupcakes and then add fresh berries to the top of the frosting. Drizzle with melted chocolate just before serving. Enjoy!