Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Add buttermilk, vegetable oil, egg, and vanilla extract, stirring gently until just mixed.

Fill the cupcake liners about two-thirds full with the batter, and bake for 15-18 minutes until lightly golden.

Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

Prepare the strawberry gelatin by dissolving it in boiling water according to package directions, stirring until fully dissolved.

Let the gelatin mixture cool slightly for about 10 minutes before pouring it over the cooled cupcakes.

Poke small holes in each cupcake with a skewer, then pour the cooled gelatin ensuring the holes are filled.

Refrigerate the cupcakes for 2-3 hours to allow the gelatin to set.

To prepare the crunch topping, blend vanilla Oreos, freeze-dried strawberries, and melted butter in a food processor until crumbly.

In a mixing bowl, beat the unsalted butter and cream cheese until smooth, then gradually add powdered sugar and cornstarch.

Beat until the frosting is fluffy and holds its shape well.

Pipe the creamy frosting onto each cupcake, then dip the tops in the strawberry crunch mixture.

Optionally, add a dollop of extra frosting on top to finish.