Description
Delightful cupcakes with a fluffy base, cream cheese frosting, and a crispy strawberry crunch topping.
Ingredients
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup sour cream (8 oz container)
- 1 cup butter, softened
- 8 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- 8 ounces cream cheese, softened
- 2-4 tablespoons heavy cream
- 12 fresh strawberries, sliced
- 20 Golden Oreos
- 3.4 oz box strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the vegetable oil, egg whites, water, and vanilla in a mixer and mix on low for 10 seconds.
- Mix together the white cake mix, all-purpose flour, granulated sugar, and salt in a separate bowl.
- Gradually combine the dry mix with the wet ingredients, mixing on low until blended.
- Add the sour cream and blend until smooth.
- Line a cupcake tin with liners and fill each about 3/4 full with batter.
- Bake for approximately 25 minutes, until golden brown and a toothpick comes out clean. Remove and cool completely.
- Cream softened butter in a mixer until smooth, then add cream cheese and mix until combined.
- Gradually add powdered sugar, vanilla, and heavy cream for desired consistency for frosting.
- Crush Golden Oreos in a bowl and mix with strawberry Jello powder and melted butter.
- Pipe frosting onto each cooled cupcake and sprinkle with strawberry crunch topping.
- Top each cupcake with a sliced strawberry.
Notes
Use fresh strawberries for best flavor; can substitute all-purpose flour with a gluten-free blend.