Making the Cupcakes:

Start by preheating your oven to 325°F (165°C) and lining your muffin tin with cupcake liners. This is the perfect temperature to ensure the cupcakes bake evenly, staying moist with a tender crumb. 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. This will create a light, airy base for your cupcakes.

Next, in a large mixing bowl, whisk together the white cake mix, all-purpose flour, granulated sugar, and salt. The flour and sugar will provide structure to the cupcake, while the salt enhances the sweetness of the batter. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on low speed to avoid any flour splatter. Be sure to add the dry mix little by little to prevent lumps from forming.

Once the dry ingredients are fully incorporated, add the sour cream to the mixture. The sour cream adds moisture and richness to the cupcakes, making them soft and tender. Continue mixing until everything is smooth and well-combined. The batter should be thick but pourable.

Now, it’s time to scoop the batter into the cupcake liners. Use an ice cream scoop or spoon to fill each liner about three-quarters full, ensuring that the cupcakes bake evenly. Place the tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will rise nicely and develop a golden-brown top as they bake. Once they’re ready, remove them from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.

Making the Frosting:

While the cupcakes are cooling, it’s time to prepare the frosting. In the bowl of a stand mixer, cream the softened butter and cream cheese together until they’re light and fluffy. The butter adds a rich, creamy texture to the frosting, while the cream cheese balances the sweetness with a tangy bite. Once the butter and cream cheese are fully incorporated, gradually add the powdered sugar, a little at a time, mixing on low speed to avoid a sugar cloud. Once all the powdered sugar is added, increase the speed to medium and mix until the frosting becomes smooth and creamy.

Next, add the vanilla extract for flavor, and then slowly drizzle in the heavy cream, a tablespoon at a time, until you reach your desired frosting consistency. If you prefer a firmer frosting, use less heavy cream. For a softer, more spreadable consistency, add more. The frosting should be thick enough to hold its shape when piped onto the cupcakes, but smooth enough to swirl easily.

Preparing the Strawberry Crunch Topping:

For the signature crunch topping, start by roughly crushing the Golden Oreos in a food processor or by placing them in a plastic bag and gently crushing them with a rolling pin. The Oreo crumbs should have a bit of texture, as this will give the topping its satisfying crunch. Next, add the strawberry Jello powder and melted butter to the crushed Oreos. Stir everything together until the mixture is evenly combined. The Jello powder adds a burst of fruity flavor, and the butter helps bind everything together.

Decorating the Cupcakes:

Now that everything is ready, it’s time to assemble your cupcakes! Using a piping bag fitted with a 2D Drop Flower Decorating Tip, pipe a swirl of frosting onto each cupcake. The frosting should form a fluffy, decorative mound, with peaks that hold their shape. Once the cupcakes are frosted, generously sprinkle the Oreo-strawberry crunch topping over each one, ensuring that it sticks to the frosting. The crunch will add a satisfying texture that contrasts beautifully with the soft, moist cake and creamy frosting.

To finish, top each cupcake with a sliced strawberry for an extra pop of color and a fresh, fruity taste. The fresh strawberry adds a natural sweetness and balances out the richness of the frosting and crunch topping.