Better than Anything Cupcakes

1 Devils Food Cake Mix, make according to box
1 can sweetened condensed milk
caramel ice cream topping
Redi-whip
crushed Skor bars/toffee bits

Preheat oven to 350 degrees and line cupcake tins.  Fill prepared tins with cake mix 2/3 full and bake until toothpick comes out clean.  When cupcakes are slightly cooled poke holes and spoon over a mixture of milk and caramel onto cupcakes. ( I made a small hole in the center that I drizzled mixture into it and some over top)  Swirl Redi-whip over completely cooled cupcake and top with crushed skor or toffee bits right before serving. Makes 24 regular cupcakes or 48 mini-cupcakes

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter
2 cups sugar
3 eggs
1 tsp. vanilla
zest of 1 lemon
2 cups sour cream
1 1/2 cups fresh blueberries, plus additional for garnish
Preheat oven to 350 degrees and line cupcake tins. Mix the flour, soda and salt together in a bowl.  Set aside.  Add the butter and sugar to a mixing bowl and cream until light and fluffy.  Add the eggs 1 at a time and mix thoroughly.  Add the vanilla and lemon zest and mix to combine.  Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture.  Stir in the blueberries.  Fill the prepared tins 2/3 full and bake 16 to 20 minutes and 8-10 minutes for mini cupcakes or until toothpick comes out clean. Makes 24-36 regular sized cupcakes or 96 mini cupcakes.

Frosting:
2 sticks butter, softened
8 oz. cream cheese
1 tsp. vanilla
juice and zest of 1 lemon
8-10 cups powdered sugar

Cream the butter and cream cheese until smooth.  Add the vanilla, lemon zest and juice and blend until combined.  Add the powdered sugar gradually until combined, add purple food coloring if decided.  Frost cooled cupcakes with the cream cheese frosting and top with a fresh blueberry.