Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

In another bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, and warm water. Pour the wet ingredients into the dry ingredients and mix until just combined and smooth.

Divide the batter evenly among the liners and bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack.

While the cupcakes are baking, in a small bowl, mix one package of strawberry gelatin with 1 cup of boiling water, stirring until the gelatin dissolves completely. Set aside to cool.

After the cupcakes have completely cooled, use a fork to poke holes throughout the top of each cupcake.

Spoon the cooled strawberry gelatin evenly over each poked cupcake, ensuring it seeps into the holes. Refrigerate the cupcakes for 2-3 hours.

In a food processor, blend the vanilla Oreos and freeze-dried strawberries with melted butter until the mixture is crumbly.

In a mixing bowl, beat together room-temperature unsalted butter and cream cheese until light and fluffy. Gradually add powdered sugar and cornstarch, mixing until smooth.

Once the gelatin has set, spread a generous layer of cream cheese frosting onto each cupcake.

Dip the frosted tops into the strawberry crunch mixture, pressing slightly to help it adhere.