For the Cupcakes: Preheat oven to 350 degrees and line pans with cupcake liners.
In a medium-sized bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together and set aside.
Using a large measuring cup or small bowl, whisk together the milk, vanilla extract and sour cream until combined, set aside.
Beat butter and sugar until light and fluffy, about 2 minutes on medium-high speed.
On low speed, add eggs and egg whites one at a time until each is fully incorporated.
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 the other, be careful not to over mix.
Fold in blueberries. Fill cupcake liners ¾ full and bake for about 16-19 minutes (rotating pans half-way through), or until an inserted knife comes out clean.
Cool cupcakes on a wired-rack for at least 60 minutes before piping on the frosting.
Maple Cream Cheese Frosting: Beat butter and cream cheese until light and fluffy.
Add maple syrup, vanilla extract, and powdered sugar and beat on low until combined, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes. If needed add 1 tablespoon of milk to loosen.
Pipe frosting onto cooled cupcakes and top with cinnamon sugar and berries (optional).