Preheat oven to 350°. Line 48 muffin cups with paper liners.
In a large bowl, combine cake mix, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes.
Fill prepared cups halfway, allowing room in liners for milk mixture. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool slightly.
Place cupcakes in 15x10x1-in. pans. Poke holes in cupcakes with a skewer. In a small bowl, mix milks and salt; spoon scant 1 tablespoon mixture over each cupcake. Refrigerate, covered, overnight.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over cupcakes; top with berries. Store in the refrigerator.
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