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. A

Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.