• Preheat oven to 350°F

Strawberry Crumbles

• Line a baking pan with parchment paper.
• In a medium-sized bowl, use a fork and combine 4 tablespoon of softened butter with the vanilla pudding powder and ½ cup of flour. Blend until it is crumbly.
• Spread the vanilla mixture evenly on the baking pan.
• Clean out the bowl and repeat the steps using 4 tablespoon of softened butter with the strawberry gelatin powder and ½ cup of flour. Blend until it is crumbly.
• Spread the strawberry mixture on the vanilla crumbles and mix until it is well blended.
• Bake at 350℉ for about 10 minutes - stirring every 3-4 minutes to prevent the tops from burning or browning.
• Remove from the oven and set aside to let cool.

Vanilla Cupcakes

• Line muffin tins with 16 cupcake liners.
• Start by adding sifted flour, baking powder, and salt into a medium-sized bowl. Blend well.
• In a large bowl, beat together the softened butter and sugar until well combined.
• Slowly beat in the egg whites.
• Beat in the vanilla, sour cream, and milk.  Do not overbeat.
• Slowly add the dry ingredients into the wet ingredients until combined and blended. Be careful not to overbeat. 
• Bake in the oven for about 14-16 minutes.  Check the center of a cupcake for doneness.
• Remove from oven, let cool for 10 minutes before moving to a wire rack to cool completely.
• Let the cupcakes cool completely before removing centers of the cupcakes and filling with strawberry crumbles.

To make Cream Cheese Buttercream Frosting

• Beat the softened cream cheese until smooth.
• Slowly add in the powdered sugar until it is all mixed into the cream cheese. 
• Add in the vanilla and blend.
• Add in 2 -3 tablespoon of milk or as needed to create the desired consistency for frosting.  To pipe the cupcakes, you will need a stiffer frosting to hold shape.