Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan with cupcake liners.

Combine the flour, cake flour, sugar, vanilla pudding mix, baking powder, and salt in a mixing bowl. Whisk together until combined.

Beat in the buttermilk, vegetable oil, egg, and vanilla extract until a thick batter is formed.

Fold in the crushed freeze-dried strawberries.

Use a large 1 ½ inch scooper to fill the cupcake liners with the prepared batter, filling each about ¾ way full.

Bake for 25 minutes or until a toothpick inserted comes out clean.

Combine the cream cheese and softened butter in the mixer bowl, blending until smooth.

Add in the confectioner’s sugar, vanilla, and strawberry extract. Blend again until smooth and creamy.

Then add in the milk. Whip for about a minute, until the frosting becomes fluffy.

After the cupcakes have finished baking and the oven is still hot, combine the crushed golden Oreos and strawberry jello mix in a small bowl.

Add in the melted butter and mix until thoroughly coated with melted butter.

Transfer this mixture to a small baking sheet, spread it out, and bake for 8 minutes, stirring gently halfway through the baking time.

Once the cupcakes are done, let them cool completely before frosting.

Also, let the strawberry crunch topping cool completely as well.

Transfer the frosting into a piping bag fitted with a large metal star tip.

After the cupcakes have cooled, pipe a large swirl of frosting from the outside to the center of each cupcake.

Top them all with the strawberry crunch topping.

Finish by placing a halved strawberry in the center of each cupcake.