Making the cookies

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 – Do Not Stir
5. Bake cupcakes following package directions
6. Remove to a wire rack and cool completely

Topping

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-inch long.
5. On half of each cupcake, arrange strips, trimming each to fit
6. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake