Ingredients

1 package (18- to 19-ounces) yellow cake mix
1/3 cup oil
2 eggs
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)

Directions

Preheat oven to 350 degrees. In a large mixing bowl, beat cake mix with oil, eggs and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 (2-inch) aluminum or paper-lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes following cake mix 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-inches long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake. Makes 24 cupcakes.