Wave The Flag Cupcakes
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
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 roll red-colored rolled fruit snack (from a 4.5-ounce box)
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˝-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.
Nutrition information per serving: 135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).