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YIELD: 24 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° 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 (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.

Per cupcake, including frosting and toppings:
135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat) Per cupcake, if made with oil and whole eggs, including frosting and toppings: 177 calories; 3 g protein; 24 g carbohydrate; 8 g total fat (3 g saturated fat)

Recipe courtesy of U.S. Highbush Blueberry Council



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