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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix and cinnamon into a small bowl and set aside.
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3. In a large bowl, combine eggs, butter, buttermilk and vanilla until smooth.
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4. Stir in cake mix and cinnamon.
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5. Fold in blueberries.
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6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
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7. Buttercream: Beat butter for 2 minutes. (Note: Crush cereal using a food processor or a bag and rolling pin, then sift to remove any pieces missed. This ensures a silky texture to your frosting.) Add crushed cereal, milk, vanilla and cinnamon and beat again. Slowly add in powdered sugar until you reach your desired consistency.
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8. Pipe onto cooled cupcakes and top with cinnamon sugar, cereal pieces and fresh blueberries.