Description
Delicious and visually stunning, these Strawberry Crunch Cupcakes are a delightful treat for any occasion. A moist white cupcake base topped with a creamy frosting and a sweet strawberry crunch topping, these cupcakes are sure to impress.
Ingredients
Scale
Cupcakes:
- 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 (8oz container)
Frosting:
- 1 cup butter, softened
- 8 cups powdered sugar
- 2 teaspoons vanilla
- 8 ounces Cream cheese, softened
- 2–4 tablespoons heavy cream
Strawberry Crunch Topping:
- 12 Fresh Strawberries
- 20 Golden Oreos
- 3.4 oz box strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
- CUPCAKES – Pre-heat oven to 325F. In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds. In a large bowl, mix together cake mix, flour, sugar, and salt. Slowly add the dry mix a little at a time. Mixing on low until everything is combined. Add sour cream and mix well. Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter. Bake at 325F for 25 minutes. Remove from oven and cool.
- FROSTING – Cream butter in the bowl of a mixer. Add cream cheese and mix well. Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.
- STRAWBERRY CRUNCH TOPPING – Roughly crush Golden Oreos and pour into a bowl. Mix in strawberry Jello powder and melted butter. Stir well.
- DECORATING – Use a piping bag with a 2D Drop Flower Decorating Tip to swirl the frosting onto the cupcakes. Sprinkle the strawberry crunch topping onto cupcakes. Top each cupcake with a sliced strawberry.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg