Nostalgic Strawberry Crunch Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
2 tablespoons vegetable oil
02 -
4 egg whites
03 -
1 1/3 cups water
04 -
1 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon salt
07 -
1 box white cake mix (typically around 15.25 oz)
08 -
1 cup all-purpose flour
09 -
1 cup sour cream (8 oz container)
→ For the Frosting
10 -
1 cup butter, softened
11 -
8 cups powdered sugar
12 -
2 teaspoons vanilla extract
13 -
8 oz cream cheese, softened
14 -
2–4 tablespoons heavy cream (to adjust consistency)
→ For the Strawberry Crunch Topping
15 -
12 fresh strawberries, sliced for garnish
16 -
20 Golden Oreos
17 -
3.4 oz box strawberry Jello powder
18 -
4 tablespoons butter, melted
# Instructions:
01 -
Preheat your oven to 325°F (165°C) and line your muffin tin with cupcake liners.
02 -
In the bowl of a stand mixer, combine the vegetable oil, egg whites, water, and vanilla extract. Mix everything on low speed for about 10 seconds until well combined.
03 -
In a large mixing bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt.
04 -
Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing on low speed. Once incorporated, add the sour cream and continue mixing until smooth.
05 -
Fill each cupcake liner about three-quarters full. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a cooling rack.
06 -
In a stand mixer, cream the softened butter and cream cheese together until light and fluffy. Gradually add the powdered sugar, mixing on low speed. Add vanilla extract and drizzle in heavy cream until you reach desired consistency.
07 -
Crush the Golden Oreos in a food processor or with a rolling pin. Add the strawberry Jello powder and melted butter, stirring until evenly combined.
08 -
Pipe frosting onto each cooled cupcake. Sprinkle generously with the Oreo-strawberry crunch topping and top each cupcake with a sliced strawberry.
# Notes:
01 -
These cupcakes are a tribute to the nostalgic strawberry crunch ice cream bars many of us grew up loving.
02 -
Best served fresh, but can be stored in an airtight container for up to 2-3 days at room temperature or refrigerated for up to a week.
03 -
Cupcakes can be frozen for up to a month without the frosting and topping.