Description
These strawberry crunch cupcakes are soft, fluffy, and bursting with flavor. Topped with rich cream cheese frosting and a buttery strawberry Oreo crumble, they’re a nostalgic dessert everyone will love.
Ingredients
Cupcakes:
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2 tablespoons vegetable oil
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4 egg whites
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1 1/3 cups water
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1 cup granulated sugar
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1 teaspoon vanilla
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1 teaspoon salt
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1 box white cake mix
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1 cup all-purpose flour
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1 cup sour cream (8 oz container)
Frosting:
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1 cup butter, softened
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8 cups powdered sugar
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2 teaspoons vanilla
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8 ounces cream cheese, softened
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2–4 tablespoons heavy cream
Toppings:
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12 fresh strawberries, halved
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20 Golden Oreos
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3.4 oz box strawberry Jello powder
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4 tablespoons butter, melted
Instructions
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Preheat oven to 325°F (163°C).
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Mix oil, egg whites, water, and vanilla in a large bowl.
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In a separate bowl, whisk cake mix, flour, sugar, and salt.
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Gradually add dry ingredients to wet while mixing on low.
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Add sour cream and mix until smooth.
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Line cupcake tins and fill each liner ¾ full.
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Bake for 25 minutes. Let cool completely.
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For frosting: Beat butter, add cream cheese, then powdered sugar, vanilla, and cream until fluffy.
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For topping: Crush Oreos, mix with Jello powder and melted butter.
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Frost cupcakes, sprinkle with topping, and garnish with fresh strawberry halves.
Notes
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Make sure cupcakes are completely cool before frosting.
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For crunchier topping, toast it in the oven for 5 minutes at 300°F.
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Store in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American