Description
These Strawberry Crunch Cupcakes are a delightful treat that combines the flavors of strawberries, cream cheese frosting, and a crunchy topping for a perfect balance of sweet and tangy. The moist cupcakes topped with a creamy frosting and a strawberry crunch topping make for a visually appealing and delicious dessert.
Ingredients
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 325°F.
- Frosting: Cream butter in the bowl of a mixer.
- Strawberry Crunch Topping: Roughly crush Golden Oreos and pour into a bowl.
- Decorating: Use a piping bag fitted with a 2D Drop Flower Decorating Tip to swirl the frosting onto the cupcakes.
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 325°F for 25 minutes. Remove from oven and cool.
Add cream cheese and mix well.
Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.
Mix in strawberry Jello powder and melted butter.
Stir well.
Sprinkle the strawberry crunch topping onto cupcakes.
Top each cupcake with a sliced strawberry.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg