Wave the Flag Cupcakes

Wave the Flag Cupcakes

Courtesy of US Highbush Blueberry Council 24 Servings • 35 Min. Prep Time • 20 Min. Cook Time
Ingredients
1 pkg. (18 oz.) yellow cake mix
1/3 c. applesauce
1 1/4 c. water
3 egg whites
3 c. fresh blueberries, divided
1 pkg. lowfat cream cheese, softened
1/2 c. confectioners' sugar
1 tsp. vanilla extract
1 roll of red-colored fruit snack (from a 4.5 oz box)

Directions:

1. Preheat oven to 350°F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-1/4 c. water for 30 seconds on low speed, then 2 min. on medium speed.

2. Spoon batter into 24 (2½") aluminum or paper lined muffin cups. Evenly divide 1 c. of blueberries onto tops of batter; do not stir.

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

4. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges.

5. Unroll fruit snack and, with a sharp knife, cut into strips 1/8" wide by 2" long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 c. blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.

Nutrition:

Calories: 135; Total Fat: 3g; Total Carbs: 24g; Protein: 3g;