Ingredients
Cupcakes:
2 tbsp vegetable oil
4 egg whites
1⅓ cups water
1 tsp vanilla
1 tsp salt
1 cup granulated sugar
1 box white cake mix
1 cup all-purpose flour
1 cup sour cream (8 oz)
Frosting:
1 cup butter, softened
8 cups powdered sugar
8 oz cream cheese, softened
2 tsp vanilla
2–4 tbsp heavy cream (add gradually for desired consistency)
Toppings:
12 fresh strawberries (sliced)
20 Golden Oreos
3.4 oz box strawberry Jello powder
4 tbsp butter, melted
Instructions
Preheat oven to 325°F and line a muffin tin with paper liners.
In a mixer, blend oil, egg whites, water, and vanilla for 10 seconds.
In a large bowl, mix cake mix, flour, sugar, and salt.
Slowly combine dry ingredients with the wet mixture. Stir in sour cream and mix thoroughly.
Fill cupcake liners ¾ full and bake for 25 minutes. Let cool completely.
Frosting:
Cream butter, then add cream cheese and mix well.
Slowly blend in powdered sugar. Add vanilla and cream until fluffy and smooth.
Strawberry Crunch Topping:
Roughly crush Golden Oreos.
Mix in strawberry Jello powder and melted butter. Stir well.
Decorating:
Pipe frosting onto cupcakes using a 2D flower tip.
Sprinkle with strawberry crunch topping.
Finish with a fresh strawberry slice on top.
- Prep Time: 15 minutes
- Additional Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 417 per cupcake
- Sugar: 54g per serving
- Fat: 19g per serving
- Carbohydrates: 62g per serving
- Protein: 3g per serving