Blueberry Cupcakes

I told y'all I had a lot of blueberries to use up.

So, I've been thinking. We eat blueberry muffins for breakfast...why not make them into a blueberry cupcake to eat for dessert, too?

I am a huge fan of desserts made from scratch but I am also a fan of semi-homemade desserts that taste like they are made from scratch. A dessert isn't worth it if you spent all day in the kitchen and didn't get to enjoy the time with the people you made it for!

Here is where a doctored up cake mix comes in. It's a great base for infinite possibilities of flavor (oh wow- that sentence is so dramatic...I've been watching the Bachelorette a lot).

These Blueberry cupcakes are a perfect example of how to uniquely and deliciously doctor up a cake mix!

Did I mention these cupcakes have a cinnamon sugar topping and cream cheese frosting, too? Oh, they do. 

Blueberry Cupcakes with Cream Cheese Frosting

Makes 24 cupcakes

Prep Time: 15 min. Total Time: 1.5 hrs. including cooling

Ingredients:

-1 box yellow or white cake mix plus ingredients needed on box

-1 3/4 c. blueberries

-1 tbsp. flour

-6 tbsp. granulated sugar

-1/4 c. brown sugar

-1 tsp. cinnamon

-8 oz. cream cheese, softened

-1 1/4 sticks unsalted butter, softened

-2 1/3 c. confectioners sugar, sifted

-1/2 tsp. vanilla extract

-Blueberries for topping

Directions:

Spray 24 muffin tins with nonstick spray or use cupcake liners. Preheat oven to temperature directed on cake mix.

Mix cake mix according to directions on box.

Gently combine blueberries with flour to lightly coat. Fold blueberries into the cake mixture and scoop into prepared cupcake liners.

Combine granulated sugar, brown sugar and cinnamon in a small bowl and sprinkle on top of each cupcake. Bake according to cake mix box directions, until a toothpick inserted in the middle comes out clean.

Meanwhile, make the frosting. In an electric mixer, combine cream cheese and butter on high until pale and fluffy, about 2 minutes. Add in vanilla and confectioner's sugar and beat on low until combined. Increase speed to medium high and beat 1 minute.

In a small saucepan, combine approx. 50 blueberries (at least one per cupcake) with a sprinkle of sugar and a splash of water. Cook over low-medium heat, stirring, until blueberries are bubbly and sauce turns blue. Remove from heat and let sit for syrup to thicken.

When cupcakes are cooled, top with frosting and a blueberry with some syrup.

Enjoy!

Call me Dr. Cake Mix,

Laura