Description
Delight in the flavors of summer with these Strawberry Crunch Cupcakes, featuring a soft cake, creamy frosting, and a crunchy topping.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 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
- 8 ounces cream cheese, softened
- 2–4 tablespoons heavy cream
- 12 fresh strawberries
- 20 Golden Oreos
- 3.4 oz box strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
- Preheat your oven to 325°F (162°C).
- Combine the vegetable oil, egg whites, water, and vanilla in a mixer; mix on low for about 10 seconds until incorporated.
- Mix the cake mix, flour, sugar, and salt in a separate bowl until well combined.
- Gradually add the dry mixture into the wet ingredients, mixing on low until everything is combined.
- Add the sour cream and mix until smooth.
- Line a muffin tin with paper liners, filling each cup about 3/4 full with batter.
- Bake for approximately 25 minutes, or until a toothpick comes out clean. Allow to cool completely.
- Cream the softened butter in a mixer until fluffy.
- Add cream cheese and mix until smooth.
- Gradually add powdered sugar; incorporate vanilla and heavy cream to achieve a spreadable consistency.
- Crush the Golden Oreos in a bowl, mixing in strawberry Jello powder and melted butter until crumbly.
- Using a piping bag, swirl frosting onto each cupcake.
- Sprinkle the strawberry crunch topping over the frosted cupcakes.
- Top with a sliced strawberry.
Notes
For optimal freshness, make the cupcakes a day in advance and frost them before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 36g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg