Strawberry Crunch Cupcakes

• Produce

  • 3/4 cup Strawberries

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Food coloring, red
  • 1 lb Powdered sugar
  • 1 box White cake mix

• Oils & Vinegars

  • 1 cup Vegetable oil

• Snacks

  • 12 Golden oreos

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 tbsp Butter
  • 8 oz Cream cheese
  • 5/8 cup Milk

• Desserts

  • 2 boxes (3 oz each of strawberry gelatin

Found on pinchmetwice.com

Ingredients

• 1 box of white cake mix (no pudding in mix)
• 2 boxes (3 oz each) of strawberry gelatin
• 1 cup of vegetable oil
• ½ cup of milk
• 4 eggs
• ¾ cup of mashed strawberries
• 8 oz of cream cheese, softened
• ½ cup of unsalted butter, softened
• 2 tablespoons of milk
• 1 lb of powdered sugar
• Red food coloring
• 12-24 golden oreos (creme removed and crushed)
• 1.5 tablespoons of melted butter

Directions

• Preheat oven to 350F and line a muffin pan with cupcake liners.
• Mix cake mix, 1 box of gelatin, vegetable oil, milk, ½ cup of mashed strawberries and eggs in a large bowl.
• Pour cake batter into cupcake lined pan.
• Bake cupcakes for 20 minutes or until an inserted toothpick comes out clean.
• Allow cupcakes to cool in pan for 10 minutes, then remove and allow them to cool completely.
• To make frosting: In another bowl beat butter, cream cheese and ⅓ cup of mashed strawberries.
• Add in powdered sugar and milk gradually.
• Add a few drops of red food coloring to get desired shade of pink.
• Beat on high until frosting is smooth.
• To make crumb topping: Mix crushed oreos with half a box of strawberry gelatin and 1.5 tablespoons of melted butter.
• Frost cupcakes with spatula and dip cupcakes into crumb mixture to coat.