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Blueberry Wave the Flag Cupcakes



24 cupcakes


Tasty, patriotic, easy to make, and fun to eat. We call this the perfect Fourth of July party food.

1 package yellow cake mix (18-19 ounce mix size)
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries
1 package reduced-fat cream cheese softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1 red rolled fruit snack (look for 4.5 oz total weight box)


Making the cupcakes

1. Preheat oven to 350°F

2. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1¼ cups water for 30 seconds on low speed, then 2 minutes on medium speed

3. Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups

4. Evenly divide 1 cup of blueberries onto tops of batter - Do Not Stir

5. Bake cupcakes following package directions

6. Remove to a wire rack and cool completely


1. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth

2. Spoon onto cooled cupcakes

3. Spread to the edges

4. Unroll fruit snack and, with a sharp knife, cut into strips 1⁄8-inch wide by 2 inches long.

5. On half of each cupcake, arrange stripes, trimming each to fit

6. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.


Recipe Courtesy of the US Highbush Blueberry Council -

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