Baking: Cakes, Cookies, Muffins: Wave the Flag Cupcakes

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

Author: U.S. Highbush Blueberry Council -
Date: December 27, 2012

Serves: 24 person(s)
Yield: 24 x cupcakes

Preparation Time: 35 mins
Cooking Time: 25 mins


    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)


    Preheat oven to 350°F.

    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.

Nutritional Information
(Per Serving)

Calories:136 cals
Kilojoules:566 kJ
Fat:3.6 g
Carbohydrates:23.4 g
Protein:2.4 g
Cholesterol:5.3 mg
Sodium:179 mg
Saturated Fat:1.5 g
Fiber:0.5 g
Calcium:12.0 mg
Total Sugars:14.5 g

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