Mini Cupcake Buffet

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1 box (18.25-ounce) white cake mix, divided

3 egg whites, divided

9 tablespoons vegetable oil, divided

1/3 cup plus 1 tablespoon blueberry juice, divided

1/3 cup plus 1 tablespoon pineapple juice, divided

1/3 cup plus 1 tablespoon cherry juice, divided

2 sticks butter, softened

8 ounces cream cheese, softened slightly

2 cups powdered sugar

Red, blue, and yellow food coloring

24 fresh blueberries, for garnish

12 pieces dried pineapple, sliced in half, for garnish

12 maraschino cherries, stems removed and sliced in half, for garnish

3 (24-cup) mini cupcake tins

72 mini cupcake papers

3 resealable zip-top bags

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