Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C) and prepare your muffin tins with liners.
- In a mixer bowl, combine egg whites, water, and vanilla extract on low speed for 10 seconds.
- In a separate bowl, whisk together the cake mix, flour, sugar, and salt until fully combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just blended.
- Stir in the sour cream until well incorporated, creating a smooth batter.
- Fill each cupcake well about three-quarters full with the batter.
- Bake for 25 minutes, checking with a toothpick for doneness.
- Allow cupcakes to cool in the pans for 10 minutes before transferring to a wire rack.
- Cream softened butter in a bowl, then gradually add cream cheese, powdered sugar, vanilla extract, and heavy cream until creamy.
- Crush Golden Oreos and mix with melted butter and strawberry Jello powder until crumbly.
- Frost the cooled cupcakes, sprinkle with the crunchy topping, and garnish with strawberry slices.
Nutrition
Notes
Allow butter to come to room temperature for smooth frosting. Cool cupcakes completely before frosting to prevent melting.