Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Create a well in the center, then add buttermilk, vegetable oil, vanilla extract, and egg. Mix until smooth, then gradually stir in lukewarm water until the batter is light and flowing. Fill each cupcake liner about two-thirds full and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.

Once the cupcakes are baked, let them cool in the pan for about 10 minutes before transferring them to a wire rack. After they cool, poke several holes in the tops with a fork. In a separate bowl, mix boiling water with strawberry gelatin until dissolved. Pour the warm gelatin mixture over each cupcake, allowing it to soak in, then refrigerate for 2–3 hours to set the gelatin completely.

In a food processor, combine crushed vanilla Oreos and freeze-dried strawberries with melted butter. Pulse until the mixture resembles fine crumbs.

Beat together softened unsalted butter and cream cheese in a mixing bowl until light and fluffy. Gradually add sifted powdered sugar and cornstarch, mixing at low speed until fully combined. Increase speed and continue to beat for an additional minute.

Pipe or spread the cream cheese frosting generously on top of each cupcake. For an extra special touch, dip the frosted cupcakes in the prepared strawberry crunch topping. Add a swirl of extra frosting on each one.