Bottoms up! Nothing more #delish than these strawberry champagne cupcakes.

DIRECTIONS

1. Preheat 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.

2. Make the Cupcakes: Beat cake mix 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 degrees F for 18-20 minutes—or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set them aside to cool.

3. Make the Frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla extract 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.

4. Make the Strawberry Topping: Slice strawberries and add sugar. Let them sit for 15 to 20 minutes to release juices, then top each cupcake with a slice.

INGREDIENTS
CUPCAKES
1 box white cake mix (or strawberry cake mix)
1 1/3 c. Champagne or Prosecco
2/3 c. diced strawberries

FROSTING
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla extract
1–3 tbsp. Champagne

STRAWBERRY TOPPING
3–4 sliced strawberries
1 tsp. sugar

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