Preheat oven to 350F. Place cupcake liners into each cupcake tray slot.

In a large bowl, mix Cake Mix, water, oil, extract and whole eggs with mixer on medium speed or beat vigorously by hand 2 minutes.

Add mashed bananas.

In a small bowl, roll the blueberries in the flour to coat the berries – I used frozen blueberries this time around.

Gently fold in blueberries, being careful not to break them if you’re using fresh berries.

Pour into prepared cupcake pan and bake 16 minutes or until a toothpick inserted into the center comes out mostly clean.

Allow cupcakes to cool in pan for 5 minutes before placing each cupcake on a wire rack to cool completely.

Once cool, frost and decorate.

Beat butter and cream cheese until fluffy (approx. 2 minutes). Add powdered sugar, one cup at a time. Add vanilla extract and beat until fluffy (approx. 3 minutes).

Place a tip in a pastry bag – I used a #12 round decorating tip for these cupcakes.

Add frosting to the pastry bag, fill it no more than two-thirds full, twist the top to close.

Place a cupcake on a flat surface.

Squeeze out the frosting and let your hand guide the pastry bag into the desired piping shape you’re seeking.

Top with fresh blueberries, if desired.