Wave the Flag Cupcakes

Wave the Flag Cupcakes

These colorful cupcakes cheer up any patriotic holiday table or picnic!

Rating:

4 stars 4 stars 4 stars 4 stars (14 ratings made) Rate
Serves: 24 person(s) Change

Preparation Time: 35 mins
Cooking Time: 25 mins

Yield: 24 x cupcakes

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Metric

  • 1 package (18 - 19 oz) yellow cake mix
  • 1/3 cup unsweetened applesauce
  • 3 egg whites
  • 3 cup fresh blueberries, divided
  • 1 package (8 oz) reduced-fat cream cheese, softened
  • 1/2 cup confectioners' sugar (or powdered sugar), unsifted
  • 1 tsp vanilla extract
  • 1 roll red-colored rolled fruit snack (from a 4 1/2-oz box)

Directions:

Preheat oven to 350F.

In 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.

Prior to baking, evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes in preheated oven, following package directions. When done, remove from oven to a wire rack and cool completely.

FROSTING: In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spoon 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.

Thanks to U.S. Highbush Blueberry Council - www.blueberrycouncil.org