1Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.
2In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.
3Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.
4In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake. Garnish each with berries and mint.