• Preheat the oven to 350°F. Line a 12-cup muffin tray with muffin liner and set aside.
• In a medium mixing bowl, sift together all-purpose flour, baking powder, and salt. Whisk the dry ingredients to combine and set aside.
• In a large mixing bowl, use a hand mixer to cream together unsalted butter and granulated sugar until creamy. Add eggs one at a time, mixing until just combined. Add vanilla extract and whole milk, continuing to mix until well combined.
• Gradually add the flour mixture to the butter mixture, ensuring there are no flour streaks left.
• Scoop ⅓ cup of batter into each muffin liner using an ice cream scoop, filling them about ¾ full.
• Bake for 20-25 minutes until the edges turn golden. Remove from the oven and let them cool completely on a wire rack.

Prepare the strawberry crunch topping

• In a food processor, blend golden Oreo cookies and freeze-dried strawberries until crumbs form.
• Add melted butter and pulse until it resembles wet crumbs. Transfer to a bowl and set aside.

Make the buttercream

• In a large mixing bowl, cream unsalted butter with a hand mixer for 10-12 minutes until fluffy and light. Alternatively, use a stand mixer for 6-8 minutes.
• Add powdered sugar gradually, followed by vanilla extract and heavy cream. Mix until the buttercream is creamy and soft.
• Fill a piping bag with a star tip nozzle with the buttercream, securing the top end with a clamp.
• Fill another piping bag with strawberry jam, cut off the tip, and secure the end with a clamp.

Decorate the cupcakes

• To create a cavity in each cupcake, use a cupcake corer or the back of a decorating nozzle. Enjoy the leftover piece of cupcake.
• Fill the cavity with strawberry jam until full, then pipe buttercream onto the cupcake.
• Generously sprinkle the prepared strawberry crunch topping and garnish with strawberry halves. Enjoy!