Turn the oven on to 350 degrees. 2 standard muffin tins should be lined with paper liners. Sift the salt, baking soda, and flours together.

For roughly 3 minutes, cream butter and granulated sugar with a mixer on medium speed. Add vanilla and eggs one at a time. When adding the flour mixture, reduce the speed to low and add the milk in three additions, starting and finishing with the flour mixture in between. Beat each addition until incorporated. Hand-fold the huckleberries in.

Pour batter into the cups. Bake for about 25 minutes, flipping the pan halfway through, until golden brown. Cool down.

Cream and confectioners' sugar should be whipped until stiff peaks form. Cupcakes should be topped with whipped cream, berries, and confectioners' sugar.