1
Make the topping: In a small bowl mix together granulated and brown sugars and cinnamon.
2
Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With mixer on medium-high speed, beat together butter and granulated sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, sour cream, and vanilla, scraping down sides of bowl. Sprinkle blueberries with a little of the flour mixture; set aside. Reduce speed to low, and beat in flour mixture in 3 additions. Fold in blueberries.
3
Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, about 25 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
4
Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners’ sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
