Set your oven to 350 °F 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.

Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and the egg.

Fold everything together until just combined, careful to not overmix.

Slowly pour the warm water into the batter, stirring at the same time. The batter should be loose with no lumps of batter.

Divide batter equally into the 12 cavities, filling them ⅔ of the way full.

Bake for 15 to 18 minutes or until the cupcakes no longer appear glossy on the top and spring back to the touch. A toothpick test should come out clean.

Let the cupcakes cool for 10 minutes in the muffin tin. Then remove the cupcakes and place them in the refrigerator to cool completely.

While the cupcakes cool, prepare the strawberry gelatin. In a small bowl add boiling water and strawberry gelatin. Whisk until incorporated and set aside.

Once the cupcakes are cooled, poke several holes in them with a fork. You want plenty of holes so the gelatin has places to seep in.

Using a spoon, pour the slightly cooled strawberry gelatin over the cupcakes.

Place the cupcakes in the refrigerator for 2-3 hours to set up.

In a food processor pulse together vanilla Oreos, freeze-dried strawberries, and melted unsalted butter until fine crumbs.

Pour into a shallow-wide dish or plate and set aside.

Using a stand mixer, on medium speed, beat together the butter, cream cheese, and vanilla extract until light and fluffy.

In a separate bowl sift together the powdered sugar and cornstarch.

On low to medium speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup.

Once combined, turn stand mixer to high and beat for 30 seconds.

Add more powdered sugar 1 tablespoon at a time if the buttercream is too loose.

Fit piping bag with a coupler and piping tip of your choice. Fill with frosting, tie off with a rubber band, and set aside until ready to use.

Pipe a layer of frosting on top of the entire cupcake. Dip it into the strawberry crunch until evenly and well coated.

Pipe a swirl in the center and on top of the strawberry crunch, leaving some of the strawberry crunch exposed.

Continue until all 12 cupcakes are decorated. Serve.