In a medium mixing bowl, whisk together 1½ cups (190g) all-purpose flour spooned and leveled, 1½ teaspoons (6g) baking powder checked for freshness, and ¼ teaspoon (1.5g) fine sea salt for 20 full seconds in slow circles until completely uniform with no visible white streaks or clumps.

In a large mixing bowl, beat ½ cup (113g) unsalted butter softened to 65–68°F (18–20°C) and ¾ cup (150g) plain white granulated cane sugar on medium speed for 4 full minutes until pale, nearly white, fluffy, and noticeably increased in volume — scrape the bowl completely halfway through with a silicone spatula.

With the mixer on low, add 1 large room temperature egg, increase to medium and beat for 30 seconds until fully incorporated, scrape the bowl completely, then repeat with the second large room temperature egg, then add 2 teaspoons (10ml) pure vanilla extract and beat on low for 10 seconds to combine — batter should look smooth and cohesive with no separation.

With the mixer on low, add the dry ingredients and ½ cup (120ml) whole milk (3.5% fat) room temperature in 5 alternating additions starting and ending with flour — one-third flour, half the milk, one-third flour, remaining milk, final one-third flour — mixing on low for 10 seconds between each addition, then stop the mixer and finish with 4–5 folds by hand from the bottom of the bowl upward using a silicone spatula until the batter looks smooth, thick, and streak-free.

Using a cookie scoop, portion approximately 3 tablespoons (55g) of batter into each lined cup filling each to two-thirds full — weigh the first scoop on a kitchen scale at 55g and use that as your reference for the remaining 11 — then place the filled pan on the middle rack of the fully preheated 350°F (175°C) oven.

Bake for 16–20 minutes starting to check at 16 minutes — the cupcakes are done when the tops look set and pale golden and spring back immediately when pressed lightly in the center with one finger, and a toothpick inserted into the center comes out with moist crumbs but no wet batter — do not wait for the toothpick to come out completely clean as that indicates overbaking.

Leave the cupcakes in the muffin tin for exactly 5 minutes after pulling from the oven to allow carryover heat to finish setting the crumb structure, then transfer individually to a wire cooling rack and cool completely for a minimum of 45 minutes to 1 hour before frosting — the bottom of each cupcake must feel completely cool to the touch before frosting begins.

Place ¾ cup (75g) Golden Oreo or vanilla wafer crumbs crushed to a coarse sand texture with a rolling pin into a medium bowl, add ¼ cup (25g) freeze-dried strawberry crumbs crushed by hand into irregular vivid red pieces, and stir together with a fork for approximately 10 strokes until evenly distributed — set aside uncovered and completely dry.

In a large clean mixing bowl, beat 1 cup (226g) unsalted butter softened to 65–68°F (18–20°C) on medium speed for 3 full minutes until pale and fluffy, then add 3½ cups (420g) sifted powdered sugar in three additions on low speed mixing 20 seconds between each, then add 1½ teaspoons (7.5ml) pure vanilla extract and ⅛ teaspoon (0.75g) fine sea salt, increase to medium-high and beat for 2 full minutes, then add whole milk one tablespoon (15ml) at a time beating 20 seconds between additions until the frosting holds a stiff peak for at least 5 seconds when the beater is lifted — for pale pink frosting add 1–2 drops of pink gel food coloring on low speed for 10 seconds only.

Fold the top of a large piping bag fitted with a Wilton 1M open star tip down over your hand like a cuff, fill no more than two-thirds full with frosting, twist the top closed tightly, then hold the bag perpendicular to the cupcake surface with the tip ½ inch (1.25cm) above the center and pipe outward from the center in a slow upward spiral applying steady pressure from the top of the bag only — release pressure completely before lifting the tip to avoid a ragged peak.

Immediately after frosting each cupcake within 60 seconds, press a generous pinch of the crunch topping firmly into the lower ring of frosting using your palm, scatter a pinch across the top of the swirl and press gently, then finish with a completely dried fresh strawberry half pressed cut-side down at the crown of the swirl at a slight 10-degree forward angle to keep it upright and stable — repeat for each cupcake one at a time, frosting and crunching each before moving to the next.