Ingredients
Scale
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box white cake mix (15.25 oz)
- 1 cup all-purpose flour
- 1 cup sour cream (8 oz container)
- 1 cup butter (softened)
- 8 cups powdered sugar
- 8 oz cream cheese (softened)
- 20 Golden Oreos (crushed)
- 3.4 oz box strawberry Jello powder
Instructions
- Preheat your oven to 350°F (175°C) and line two cupcake trays with paper liners.
- In a large bowl, whisk together vegetable oil, egg whites, water, granulated sugar, vanilla extract, and salt until smooth.
- Gently fold in the white cake mix and all-purpose flour until just combined. Stir in sour cream for added moisture.
- Divide batter into cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- For frosting, beat together softened butter, powdered sugar, vanilla extract, and cream cheese until fluffy; add heavy cream for desired consistency.
- Crush Golden Oreos and mix with melted butter and strawberry Jello powder for the topping.
- Frost cooled cupcakes generously and sprinkle with the Oreo crunch topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 380
- Sugar: 45g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg