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Preheat oven to 350 degrees and line pans with cupcake liners. Beat
butter and sugar until light and fluffy. On low speed, add eggs and
egg whites one at a time until each in fully incorporated. In a
separate bowl, sift flour, baking soda, baking powder, salt,
cinnamon and nutmeg together. Add dry ingredients to the butter
mixture in thirds, alternating with the wet (milk, vanilla extract and
sour cream). Let each ingredient fully mix in before adding another,
still be careful not to over mix. Fold in blueberries. Fill cupcake
liners ¾ full and bake for about 18 minutes, or until an inserted
knife comes out clean. Maple Buttercream- Beat butter and cream
cheese until light and fluffy. Add maple flavoring and powdered
sugar and let beat again. If needed, add 1 tablespoon of milk to
loosen. Pipe buttercream onto cooled cupcakes and top with
cinnamon sugar and berries.
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