Ingredients
Scale
- 3 large eggs
- 1 cup whole milk
- 1/2 cup canola oil
- 1 box (3 oz) strawberry Jell-O
- 3/4 cup sour cream
- 1 box white cake mix (15.25 oz)
- 1 cup salted butter, softened
- 2 tsp vanilla extract
- 4 1/2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 12 Golden Oreos
- 3/4 cup freeze-dried strawberries
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans.
- Whisk eggs and milk together until combined.
- Add sour cream, oil, and strawberry Jell-O and mix until smooth.
- Add cake mix and whisk until no lumps remain.
- Fill cupcake liners about 2/3 full and bake 15–18 minutes until a toothpick comes out clean.
- Cool cupcakes for 5 minutes, then transfer to a wire rack to cool completely.
- Beat butter until creamy, then add vanilla.
- Gradually mix in powdered sugar, then add cream or milk until desired frosting consistency is reached.
- Blend Oreos and freeze-dried strawberries into crumbs, then mix in melted butter.
- Frost cooled cupcakes and top generously with strawberry crunch topping.
Notes
- Double the frosting if you want tall, piped cupcake swirls.
- Cupcakes can be made ahead and stored before frosting.
- Store in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
- Crush topping can be made without a food processor using a bag and rolling pin.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian