Preheat oven to 350°F. In a medium bowl, whisk together the eggs and milk until incorporated.

Add the sour cream, oil and Jell-O and whisk until smooth. Add the cake mix and whisk until smooth and no lumps remain.

Spoon the cupcake batter into lined cupcake pans, filling approximately ⅔ of the way.

Bake for about 15-18 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for about 5 minutes before transferring to a wire cooling rack.

Using an electric mixer, beat the softened butter until smooth and creamy.

Add the vanilla and beat to incorporate. Begin adding the powdered sugar slowly, about ¾ cup at a time, beating until smooth after each addition.

Once the powdered sugar is incorporated, add the milk or cream a tablespoon at a time until desired consistency is reached.

**Double the frosting recipe to pipe your cupcakes versus spreading the frosting.**

Combine the freeze dried strawberries and Golden Oreos in a food processor. Process until broken down into crumbs.

Add in the melted butter and pulse several times to incorporate into the mixture.

Once the cupcakes have cooled completely, frost them as desired and sprinkle a generous amount of the strawberry crunch over top of the frosting.

Enjoy immediately or store them in an airtight container at room temperature for up to 2 days, or refrigerated for 4-5 days.