Strawberry Crunch Cupcakes

Strawberry Crunch Cupcakes 1 box of white cake mix (no pudding in mix) 2 boxes (3 oz each) of strawberry gelatin 1 cup of vegetable oil 1/2 cup of milk 4 eggs 3/4 cup of mashed strawberries 8 oz of cream cheese, softened 1/2 cup of unsalted butter, softened 2 tablespoons of milk 1 lb of powdered sugar Red food coloring 12-24 golden oreos (creme removed and crushed) 1 1/2 tablespoons of melted butter Preheat oven to 350F and line a muffin pan with cupcake liners. Mix cake mix, 1 box of gelatin, vegetable oil, milk, ½ cup of mashed strawberries and eggs in a large bowl. Pour cake batter into cupcake lined pan. Bake cupcakes for 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in pan for 10 minutes, then remove and allow them to cool completely. To make frosting: In another bowl beat butter, cream cheese and ⅓ cup of mashed strawberries. Add in powdered sugar and milk gradually. Add a few drops of red food coloring to get desired shade of pink. Beat on high until frosting is smooth. To make crumb topping: Mix crushed oreos with half a box of strawberry gelatin and 1.5 tablespoons of melted butter. Frost cupcakes with spatula and dip cupcakes into crumb mixture to coat.