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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. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix, cinnamon and nutmeg together and set aside.
  3. 3. In a large bowl, combine eggs, oil. sour cream and buttermilk until smooth.
  4. 4. Add cake mix/cinnamon/nutmeg and stir together.
  5. 5. Gently fold in blueberries.
  6. 6. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  7. 7. Let cool.
  8. 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. 9. Pipe onto cooled cupcakes and top with fresh blueberries and sprinkles!