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U.S. Highbush Blueberry Council

Wave The Flag Cupcakes

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
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 roll red-colored rolled fruit snack (from a 4.5-ounce box)


  1. Preheat oven to 350°F
  2. 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
  3. Spoon batter into 24 (2½-inch) aluminum or paper lined muffin cups
  4. Evenly divide 1 cup of blueberries onto tops of batter
  5. Do not stir
  6. Bake cupcakes following package directions
  7. Remove to a wire rack and cool completely
  8. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth
  9. Spoon onto cooled cupcakes
  10. Spread to the edges
  11. Unroll fruit snack and, with a sharp knife, cut into strips 18-inch wide by 2-inch long
  12. On half of each cupcake, arrange strips, trimming each to fit
  13. 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)

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