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Cinnamon Blueberry Cupcakes with Cream Cheese Frosting

Ingredients
  

Cinnamon Blueberry Cake:

  • 1 box white cake mix
  • 3 tsp. cinnamon
  • 1/2 tsp. nutmeg optional
  • 3 eggs
  • 1/3 C. oil
  • 1/2 C. sour cream or plain yogurt
  • 1/2 C. buttermilk or milk
  • 1 1/2 C. blueberries fresh or frozen

Cream Cheese Frosting:

  • 8 oz. cream cheese
  • 1/2 C. butter room temperature
  • 2 tsp. vanilla extract
  • 3-4 C. powered sugar

Fresh blueberries and spindles for decoration

Instructions
 

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  • 2. Sift cake mix, cinnamon and nutmeg together and set aside.
  • 3. In a large bowl, combine eggs, oil. sour cream and buttermilk until smooth.
  • 4. Add cake mix/cinnamon/nutmeg and stir together.
  • 5. Gently fold in blueberries.
  • 6. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  • 7. Let cool.
  • 8. Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Add vanilla extract and slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 Tablespoon milk!
  • 9. Pipe onto cooled cupcakes and top with fresh blueberries and sprinkles!