These boozy strawberry jello poke cupcakes are the perfect easy treat for a bridal shower or potluck!
Strawberry Champagne Jello Poke Cupcakes
- Prep Time 40 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 10
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup water
- 1 box (3 oz) strawberry-flavored gelatin
- 2/3 cup champagne
Frosting and Garnish
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 12 strawberries, halved
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In large bowl, make cake batter as directed on box. Divide batter evenly among muffin cups, filling each two-thirds full.
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Step3Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks with cooking parchment paper underneath racks. Cool completely, about 15 minutes.
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Step4When cupcakes are fully cooled, use fork or wooden skewer to poke holes in tops of cupcakes, cleaning off end with paper towel as needed. In 2-quart saucepan, heat 1 cup water to boiling over high heat. Remove from heat; stir in gelatin and 2/3 cup champagne until gelatin dissolves. Use large spoon to spoon mixture evenly over cupcakes. Refrigerate cupcakes while making frosting.
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Step5In medium bowl, beat softened butter with electric mixer on medium speed until smooth. Add powdered sugar, 1/4 cup champagne and vanilla, beating until smooth.
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Step6Frost cupcakes. Garnish each cupcake with halved strawberry.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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