1 Box White Cake Mix
1/3 Cup Vegetable Oil
3 Egg Whites
1 1/4 Cups Champagne
2/3 Cups Diced Strawberries
3 Cups Powdered Sugar
1/3 Cup Butter (softened)
1 1/2 tsp Vanilla Extract
3 tbsp Champagne
18-24 Strawberry Slices

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. Beat cake mix, egg whites, oil, and champagne until thoroughly combined (it will be bubbly).
3. Fold in the diced strawberries.
4. Fill each cup of the muffin tin about two-thirds of the way full with cake mix.
5. Bake according to the box instructions for cupcakes (typically 350 for 18-20 minutes - or until toothpick inserted in center comes out with just a few crubs). Set aside to cool.
6. In a medium-sized mixing bowl, beat sugar and butter on low until combined.
7. Gradually stir in vanilla and champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread.
8. Frost each cupcake and top with a sliced strawberry.