Easy Strawberry Crunch Cupcakes
Ingredients
- Cupcakes:
- 1 box white cake mix
- 3 large egg whites
- 1 cup water
- 1 cup butter, softened
- 1/2 cup vegetable oil
- Frosting:
- 8 cups powdered sugar
- 2 teaspoons vanilla
- 8 oz Cream cheese, softened
- 4 tablespoons heavy cream
- Strawberry Crunch Topping:
- 1 3 oz box strawberry Jello powder
- 20 Golden Oreos
- 6 strawberries, fresh
- 4 tablespoons butter, melted
Instructions
- Begin by preheating the oven to 325 degrees Fahrenheit. Follow the cake mix instructions; I recommend using Duncan Hines Perfectly Moist Classic White Cake Mix, 15.25 oz for this recipe.
- For the frosting:
- Cream butter in a mixer bowl.
- Add cream cheese and mix thoroughly.
- Gradually incorporate powdered sugar while mixing. Add vanilla and heavy cream, continuing to mix until well combined.*
- Strawberry Crunch Topping:
- Roughly crush Golden Oreos and place them in a bowl.
- Mix in strawberry Jello powder and melted butter, stirring 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 over the cupcakes.
- Finish by topping each cupcake with a sliced strawberry.
- Enjoy the delightful combination of flavors and textures!
Serving: 1cupcake, Calories: 468kcal, Carbohydrates: 69g, Protein: 3g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 318mg, Potassium: 52mg, Fiber: 0.4g, Sugar: 56g, Vitamin A: 459IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 1mg
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