Cupcakes Recipes & Decorating

4th of July Flag Cupcakes

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

1/2 cup confectioners’ sugar

1 tsp 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.

Servings: 24

Source: U.S. Highbush Blueberry Council

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