4th of July Cupcakes

The 4th of July is finally here! If you ask me, Independence Day is the real start to summer – and what better way is there to celebrate than with food, drinks and of course, dessert. These festive cupcakes are easy to make and will impress your friends. So, get the oven heating and scroll down to learn how to bake them.

To start, place an 8oz package of plain cream cheese on the counter to soften to room temperature, and then preheat the oven to 350 degrees. In a large bowl, mix one package of yellow cake mix with 1/3 cup applesauce, 3 egg whites and 1 1/4 cups of water until combined. It’s okay if it’s a little bit bubbly!

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Place aluminum or paper cupcake liners into the bottom of your pan to avoid sticking. Then evenly divide the cake batter among them – it should make roughly 24 cupcakes. I used a measuring scoop to ensure they all came out equal in size!

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Next, disperse one cup of blueberries over the top of the cake batter (I did 4-5 blueberries per cupcake).

Photo By: Stefanie Goodman

Bake the cupcakes according to the box instructions. I baked my cupcakes for 12-15 minutes, until an inserted toothpick came out clean. Then, remove the cupcakes from the pan and let them cool completely.

Photo By: Stefanie Goodman

In a separate bowl, mix the room temperature cream cheese with 1 teaspoon of vanilla extract and 1/2 cup of powdered sugar. Then, using a piping bag or spoon, top the cooled cupcakes with the cream cheese frosting.

Baking Pro Tip: It is very important the cupcakes are cooled completely before being frosted so the frosting adheres to the cake. Don’t rush the process!

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Unroll a strawberry or cherry fruit snack and use a sharp knife cut it into small strips. Place the strips (4-5 each) on half of each cupcake, using scissors or a knife to trim off any excess, and then arrange the remaining blueberries on the empty half of the cupcake.

Baking Pro Tip: The fruit snack will be easier to cut into strips if you chill it in the fridge prior to slicing. 

After this step is complete, your red, white and blueberry cupcakes are ready to eat! From my kitchen to yours, I hope you have a wonderful Independence Day.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman


This recipe is from She Knows. 


  • 1 package yellow cake mix
  • 1/3 cup applesauce
  • 3 egg whites
  • 2 cups blueberries
  • 1 package cream cheese, softened
  • 1/2 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 rolls red-colored fruit snack

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