Making the Cupcakes:

Step 1: Preheat your oven to 325°F (165°C) and line a 24-cup muffin tin with cupcake liners. Lowering the oven temperature slightly helps ensure the cupcakes bake evenly and remain moist. Using cupcake liners makes for easy cleanup and prevents the cupcakes from sticking.

Step 2: In the bowl of a stand mixer fitted with the whisk attachment, combine the vegetable oil, egg whites, water, granulated sugar, vanilla extract, and salt. Mix on low speed for about 10 seconds until well combined. Be careful not to over mix. Starting with a low speed prevents splattering.

Step 3: In a separate large mixing bowl, whisk together the white cake mix, all-purpose flour, and salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the batter, which will result in a more consistent texture. Adding all-purpose flour helps to create a slightly denser, more flavorful cupcake than using the cake mix alone.

Step 4: Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. Add the dry ingredients in small increments to prevent lumps from forming.

Step 5: Add the sour cream to the batter and mix until smooth and well combined. The sour cream adds moisture and richness to the cupcakes, resulting in a soft and tender crumb. It also provides a subtle tang that complements the sweetness of the other ingredients.

Step 6: Using an ice cream scoop or spoon, fill each cupcake liner about three-quarters full. This will allow the cupcakes to rise without overflowing. Avoid overfilling the liners, as this can cause the cupcakes to become misshapen or stick to the top of the muffin tin.

Step 7: Bake the cupcakes in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it's important to check the cupcakes frequently. Avoid opening the oven door too often, as this can cause the cupcakes to collapse.

Step 8: Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Allowing the cupcakes to cool slightly in the muffin tin helps to prevent them from sticking or crumbling. Ensure that the cupcakes are completely cool before frosting, as warm cupcakes can melt the frosting.

Making the Frosting:

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until light and fluffy. The butter and cream cheese should be at room temperature to ensure that they blend together smoothly. Creaming the butter and cream cheese incorporates air into the mixture, resulting in a light and airy frosting.

Step 2: Gradually add the powdered sugar to the butter and cream cheese mixture, mixing on low speed until combined. Add the powdered sugar in small increments to prevent it from flying everywhere. Mix on low speed until the powdered sugar is fully incorporated.

Step 3: Add the vanilla extract and heavy cream to the frosting and mix until smooth and creamy. Add the heavy cream a tablespoon at a time, adjusting the amount to achieve your desired consistency. The frosting should be thick enough to hold its shape when piped onto the cupcakes, but smooth enough to spread easily.

Preparing the Strawberry Crunch Topping:

Step 1: In a food processor, pulse the Golden Oreos until they are finely crushed. Alternatively, you can place the Oreos in a plastic bag and crush them with a rolling pin.

Step 2: In a medium bowl, combine the crushed Golden Oreos, strawberry Jello powder, and melted butter. Mix until well combined. The melted butter will help the mixture to stick together.

Decorating the Cupcakes:

Step 1: Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can use a piping bag fitted with a decorative tip to create a swirl of frosting on top of each cupcake, or you can simply spread the frosting on with a knife.

Step 2: Sprinkle the strawberry crunch topping generously over the frosted cupcakes.

Step 3: If desired, garnish the cupcakes with fresh strawberry slices. This will add a touch of freshness and visual appeal to the cupcakes.