WAVE THE FLAG CUPCAKES

FOR THE CUPCAKES:
1 (18 to 19 oz) package yellow cake mix (2-layer size)
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided use
FOR THE FROSTING:
1 (8 oz) package reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
FOR DECORATING:
1 roll red-colored rolled fruit snack (from a 4.5 oz box)

TO MAKE THE CUPCAKES:
Preheat oven to 350 degrees F.

In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 (2 1/2-inch) aluminum or paper lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir.

Bake cupcakes following package directions; remove to a wire rack and cool completely.

TO MAKE THE FROSTING:
In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth.

TO DECORATE THE CUPCAKES:
Spoon frosting onto cooled cupcakes; spread to the edges. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inch long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.

Makes 24 cupcakes
Source: North American Blueberry Council