Maple Blueberry Pancake Cupcakes

Ingredients:
1 box Betty Crocker Butter Recipe, Yellow
        (do not use directions on the box!)
1/4 c. blueberry juice (from 16 oz. frozen bag, thawed)
3/4 c. water
3 eggs
1/3 c. butter, softened
1/4 c. maple syrup
16 oz. bag frozen blueberries, thawed
1 tsp. cinnamon
1 tsp. hibiscus powder
        (or a small amount of pink food dye if you don't have hibiscus powder)

Preheat the oven to 350 degrees. Mix the cake mix, blueberry juice, water, eggs and softened butter together with a whisk or spatula. Add the syrup, cinnamon, hibiscus powder and the remaining contents of the blueberry bag and stir together. Line your muffin tins with baking cups, and fill 2/3 of the way full. Bake in the oven for 20-22 minutes or until the top is slightly golden. Let cool fully on a wire rack, and dust with powdered sugar before serving. This cupcake tastes just like blueberry pancakes!