Strawberry Crunch Cupcakes

Instructions

Cupcakes:

1. Preheat oven to 325°F.
2. In a mixer bowl, combine oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.
3. In a large bowl, mix cake mix, flour, sugar, and salt. Slowly add the dry mix to the wet mixture on low speed until combined.
4. Add sour cream and mix well.
5. Line a muffin tin with paper liners and fill each about ¾ full with batter.
6. Bake for 25 minutes and allow to cool.

Frosting:

1. Cream butter in a mixing bowl.
2. Add cream cheese and mix until smooth.
3. Gradually add powdered sugar while mixing.
4. Mix in vanilla and heavy cream until combined. Adjust consistency with 1 tablespoon of cream at a time if needed.

Strawberry Crunch Topping:

1. Roughly crush Golden Oreos and place in a bowl.
2. Add strawberry Jello powder and melted butter, then stir to combine.

Decorating:

1. Pipe frosting onto cooled cupcakes using a piping bag fitted with a 2D Drop Flower tip.
2. Sprinkle the strawberry crunch topping over the frosting.
3. Top each cupcake with a fresh strawberry slice.

Yield

• 24 cupcakes

Prep & Cook Time

• Prep: 15 minutes
• Cook: 25 minutes
• Additional time: 30 minutes
• Total: 1 hour 10 minutes