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Strawberry Crunch Cupcakes

Delicious and easy-to-make Strawberry Crunch Cupcakes topped with creamy frosting and a crunchy strawberry topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 2 tablespoons vegetable oil
  • 4 large egg whites Use room temperature for better mixing.
  • 1 1/3 cups water Can substitute with non-dairy milk.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup sour cream (8oz container)
For the Frosting
  • 1 cup butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla
  • 8 ounces cream cheese, softened
  • 2-4 tablespoons heavy cream
For the Strawberry Crunch Topping
  • 12 fresh strawberries For garnish.
  • 20 pieces Golden Oreos Roughly crushed.
  • 3.4 oz box strawberry Jello powder
  • 4 tablespoons butter, melted

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. In a bowl, mix together the oil, egg whites, water, and vanilla on low for about 10 seconds.
  3. In a separate large bowl, combine the cake mix, flour, sugar, and salt.
  4. Slowly add the dry mix to the wet ingredients and mix on low until combined.
  5. Stir in the sour cream and mix well.
  6. Line a muffin/cupcake tin with paper liners and fill them 3/4 full with batter.
  7. Bake for 25 minutes, then remove from the oven and allow to cool completely.
Frosting
  1. Cream the softened butter in a mixer.
  2. Add cream cheese and mix until smooth.
  3. Gradually mix in the powdered sugar, then add vanilla and heavy cream; mix until combined.
Strawberry Crunch Topping
  1. Roughly crush the Golden Oreos in a bowl.
  2. Mix in the strawberry Jello powder and melted butter. Stir well.
Decorating
  1. Using a piping bag, swirl the frosting onto the cupcakes.
  2. Sprinkle the strawberry crunch topping generously.
  3. Top each cupcake with a slice of fresh strawberry.

Notes

Cupcakes can be made in advance. Store in an airtight container in the fridge for up to 3-4 days. Keep the crunch topping separate until serving to maintain crispiness.