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Strawberry Champagne Jello Poke Cupcakes

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  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 24
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These boozy strawberry jello poke cupcakes are the perfect easy treat for a bridal shower or potluck!
Updated Sep 20, 2016
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  • 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


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, make cake batter as directed on box. Divide batter evenly among muffin cups, filling each two-thirds full.
  • 3
    Bake 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.
  • 4
    When 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.
  • 5
    In 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.
  • 6
    Frost cupcakes. Garnish each cupcake with halved strawberry.

Expert Tips

  • tip 1
    For less mess, use a squeeze bottle to pour gelatin mixture over cupcakes.
  • tip 2
    Store cupcakes covered in refrigerator up to 2 days.

Nutrition Information

No nutrition information available for this recipe
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