Sparkling Strawberry Champagne Cupcakes


by: Dee at Deelicious Sweets

Super simple cupcakes.


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serves: 24


1 box Betty Crocker® SuperMoist® strawberry cake mix

1 1/4 cups champagne, (I used Andre Blush Pink Champagne)

1/3 cup vegetable oil

3 egg whites

Champagne Frosting

1/2 cup butter or margarine, softened

4 cups powdered sugar

1/4 cup champagne

1 teaspoon vanilla

4-5 drops red food coloring


Cupcake Gems Shimmer Silver

Edible Pearls

Nutrition Facts
Sparkling Strawberry Champagne Cupcakes

Servings Per Recipe: 24

Amount per Serving

Calories: 230

  • Total Fat: 7 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 10.2 mg
  • Sodium: 148.3 mg
  • Total Carbs: 39.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 29.3 g
  • Protein: 2.5 g

how is this calculated?

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1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 jumbo or 24 regular-size muffin cups.

2.  In large bowl, combine dry cake mix and champagne. Add oil, eggs. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.

3.  Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4.  In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with shimmer silver and/or pearls.

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