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Strawberry Crunch Cupcakes

Delightful and colorful cupcakes topped with creamy frosting and a crunchy strawberry topping, perfect for any gathering or sweet craving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 tablespoons vegetable oil
  • 4 large 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)
Frosting Ingredients
  • 1 cup butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla
  • 8 ounces cream cheese, softened
  • 2-4 tablespoons heavy cream
Topping Ingredients
  • 12 medium Fresh strawberries
  • 20 pieces Golden Oreos
  • 3.4 oz box strawberry Jello powder
  • 4 tablespoons butter, melted

Method
 

Baking the Cupcakes
  1. Preheat your oven to 325°F.
  2. In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla on low for about 10 seconds.
  3. In a large bowl, combine the cake mix, flour, sugar, and salt.
  4. Slowly add the dry mix to the wet mixture until combined. Pour in the sour cream and mix well.
  5. Line a muffin/cupcake tin with paper liners and fill each about 3/4 full with batter.
  6. Bake for 25 minutes, then remove from the oven to cool completely.
Making the Frosting
  1. Cream the butter in a mixer bowl.
  2. Add the cream cheese and mix until fluffy.
  3. Gradually add the powdered sugar while mixing. Add vanilla and heavy cream, then mix until well combined.
Preparing the Strawberry Crunch Topping
  1. Crush the Golden Oreos and pour them into a bowl.
  2. Mix in the strawberry Jello powder and melted butter until well combined.
Decorating the Cupcakes
  1. Use a piping bag fitted with a 2D Drop Flower Decorating Tip to swirl the frosting onto the cupcakes.
  2. Sprinkle the strawberry crunch topping generously over the frosted cupcakes.
  3. Finish with a sliced strawberry on top for the perfect finishing touch.

Notes

Store cupcakes in an airtight container in the fridge for up to 5 days. If making ahead, freeze without frosting for up to 3 months. Adjust frosting consistency by adding more heavy cream or powdered sugar as needed. Feel free to experiment with different flavors of Jello powder or mix in fresh blueberries for variations.