Wave The Flag Cupcakes

Perfect cupcakes for the Fourth of July or Memorial Day. Thank you The Blueberry Council

1 package (18- to 19-ounces) yellow cake mix
1⁄3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5-ounce box)

• Preheat oven to 350°F
• In a large mixing bowl, beat cake mix with applesauce, egg whites and 1-¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed
• Spoon batter into 24 (2½-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
• 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