"This showstopping flag dessert combines sweet vanilla cake with colorful strawberries and blueberries for a patriotic 4th of July treat."
3/4 cup blueberries
1. Make The Batter: Preheat oven to 350°. Place 20 cupcake liners in 2 (12 cup) cupcake pans. In a large mixing bowl, beat together the eggs and sugar until slightly thickened, about 1 minute. Add the flour, milk, oil, baking powder and vanilla and beat for another minute, until batter is smooth and creamy. Fill each cupcake liner 1/2 to 3/4 of the way full.
2. Bake The Cupcakes: Bake for 18 - 21 minutes, or until a toothpick in the center comes out clean. Take the cupcakes out of the pan, and set them out until the have cooled completely.
3. Make The Frosting: With an electric mixer, beat together the cream cheese, butter, and vanilla extract until smooth. Slowly add in the confectioners' sugar and beat until thoroughly combined.
4. Assemble The Cake: Ice each cupcake. Deceorate 4 cupcakes with 4 rows of blueberries. With the remaining 16 cupcakes, decorate with 4 rows of 2-3 strawberries. Line the cupcakes up side by side, with the blueberry cupcakes in the far left corner to resemble a flag. Serve immediately or chill for up to 2 hours.