Strawberry Champagne Jello Poke Cupcakes

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Strawberry Champagne Jello Poke Cupcakes

Prep 40 m

Cook 85 m

Ready In 125 m

24 Servings

200 Calories


These boozy strawberry jello poke cupcakes are the perfect easy treat for a bridal shower or potluck!

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  1. 1 box Betty Crocke SuperMoist yellow cake mix Water, vegetable oil and eggs called for on cake mix box

  2. 1 cup water

  3. 1 box (3 oz) strawberry-flavored gelatin

  4. 2/3 cup champagne

  5. 1/2 cup butter, softened

  6. 4 cups powdered sugar

  7. 1/4 cup champagne

  8. 1 teaspoon vanilla

  9. 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.

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