Preheat your oven to 350°F (175°C) and line a 12-cavity muffin tin with baking cups or parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Make a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and egg. Gently fold until just combined, being careful not to overmix.

Slowly pour the lukewarm water into the batter while stirring. The batter should be smooth with no lumps.

Divide the batter equally into the 12 cavities, filling them 2/3 of the way full.

Bake for 15 to 18 minutes until the cupcakes are no longer glossy on top and spring back when touched.

Let the cupcakes cool in the tin for 10 minutes, then transfer them to the refrigerator to cool completely.

While the cupcakes cool, prepare the strawberry gelatin by whisking the boiling water and strawberry gelatin in a small bowl. Set aside.

Once cooled, poke several holes in the cupcakes with a fork. Pour the slightly cooled strawberry gelatin over the cupcakes.

Refrigerate the cupcakes for 2-3 hours to set.

For the strawberry crunch, pulse vanilla Oreos, freeze-dried strawberries, and melted butter in a food processor until fine crumbs. Transfer to a dish and set aside.

For the frosting, beat the butter, cream cheese, and vanilla extract until fluffy.

Sift powdered sugar and cornstarch in a separate bowl, then gradually add to the cream cheese mixture while beating until well combined.

Fill a piping bag with the frosting and set aside.

Pipe a layer of frosting on each cupcake, dip into the strawberry crunch, then pipe a swirl on top. Repeat for all cupcakes.