Preheat the oven to 350°F. Line two standard muffin pans with paper cupcake liners and a large rimmed baking sheet with a piece of parchment paper. Set them aside.

To make the strawberry crunch, stir together the melted unsalted butter and strawberry gelatin powder in a medium mixing bowl until the powder has dissolved into the melted butter. Add the crushed golden Oreos and stir. All of the cookie crumbs should not be coated with the strawberry gelatin. You want to see a color contrast.

Spread the strawberry crunch in an even layer on the parchment-lined rimmed baking tray and bake for 8 minutes. Allow to cool on the counter while you prepare the rest of the recipe.

In a large mixing bowl, using a handheld mixer on medium speed, beat together the Strawberry Supreme cake mix, whole milk, canola oil, eggs, and strawberry gelatin powder for 2 minutes.

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely on the counter.

While the cupcakes are cooling, you can make your frosting by beating the softened butter in a large mixing bowl on medium-high speed for 2 minutes or until the butter is light and fluffy.

To the butter, beat in the vanilla extract and salt.

Add the sifted powdered sugar, 1 cup at a time, beating thoroughly between additions until all the powdered sugar has been added. Your frosting should be light and fluffy.

Transfer your frosting to a large piping bag fitted with a large decorative piping tip.

Once your cupcakes have cooled completely, you can place them on a serving platter and pipe the frosting onto each strawberry cupcake.

Garnish each frosted cupcake with the strawberry crunch and half of a small fresh strawberry.