Strawberry Champagne Cupcakes
Drink your bubbly and eat it, too!
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test KitchenYields:
24
Prep Time:
20 mins
Total Time:
1 hr
Jump to recipeA little prosecco (or Champagne) is the secret to the fluffiest cakes we've ever made.
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Ingredients
For the Cupcakes
- 1 box white cake mix (or strawberry cake mix)
- 1/3 cup vegetable oil
- 3 egg whites
- 1 1/4 cups Champagne or Prosecco
- 2/3 cup diced strawberries
For the Frosting
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 1/2 tsp. pure vanilla extract
- 3 Tbsp. Champagne
For the Strawberry topping
- 4 sliced strawberries
- 1 tsp. sugar
Directions
- Step 1Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.
- Step 2Make the cupcakes: Beat cake mix, egg whites, oil, and champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically 350° for 18 to 20 minutes — or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set aside to cool.
- Step 3Make the frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla and champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.
- Step 4Make the strawberry topping: Slice strawberries and add sugar. Let them sit for 18 to 20 minutes to release juices, then top each cupcake with a slice.
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