Preheat your oven to 350°F (about 175°C). Line two standard muffin pans with paper cupcake liners and prepare a large rimmed baking sheet by lining it with parchment paper. This setup will make it easy to bake and transfer your cupcakes.
To create the strawberry crunch, in a medium mixing bowl, combine the melted unsalted butter and strawberry gelatin powder. Stir until the gelatin is fully dissolved into the butter, creating a bright pink mixture.
Add the crushed golden Oreos to the bowl and stir gently. You want to ensure all the cookie crumbs are coated with the strawberry gelatin, but remember to maintain some contrast in color for visual appeal.
Spread the strawberry crunch mixture evenly onto the parchment-lined baking tray and place it in the preheated oven. Bake for about 8 minutes, then allow it to cool on the counter while you prepare the cupcake batter.
In a large mixing bowl, beat together the Strawberry Supreme cake mix, whole milk, canola oil, eggs, and additional strawberry gelatin powder using a handheld mixer on medium speed for about 2 minutes. The mixture should be smooth and well combined.
Carefully divide the batter evenly among the prepared muffin cups, filling each liner about ½ to ¾ full. This will give them enough space to rise without overflowing during baking.
Bake the cupcakes in the oven for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean. It’s crucial to keep an eye on them, as oven temperatures can vary.
Once baked, allow the cupcakes to cool in the pans for 5 minutes before gently transferring them to a cooling rack. This will help them cool completely while maintaining their shape.
While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter on medium-high speed for about 2 minutes until it’s light and fluffy.
Gradually add the vanilla extract and salt to the butter, mixing well.
Then, add the sifted powdered sugar one cup at a time, ensuring to beat thoroughly between each addition. The frosting should become light and fluffy as you mix.
Transfer your frosting into a large piping bag fitted with a decorative piping tip. This will make frosting the cupcakes easier and more visually appealing.
Once your cupcakes have cooled completely, arrange them on a serving platter. Pipe the frosting generously onto each strawberry cupcake.
Finally, garnish each frosted cupcake with the strawberry crunch and a half of a small fresh strawberry. This adds the perfect finishing touch!
