/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...Ingredients
- 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)
Instructions
- 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
Nutrition
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)