Ok...so I have made a few cupcakes today...
and I have come to a conclusion. I did one batch with ALL liquid replaced with creamer and an extra egg, and one batch with ONLY the water replaced with creamer and just the 3 eggs and I even though both are wonderful, the batch with ONLY the water replaced seems to hold up better under pressure (decorations, cupcake bouquets, etc...).
If you are just making a sheet cake or non fancy cupcakes or even cake balls, I would recomend the ALL liquid/extra egg replacement batch. For major decorating or sculpting projects, use the ONLY water replacement batch.
Just my opinion...oh and the blueberry with white cake mix OUT OF THIS WORLD!!!!!!