Preheat the oven to 350 degrees and line a muffin tin with paper liners.

In a large bowl, combine the cake mix, pudding mix, 1 cup sparkling wine, 4 eggs, vanilla and 1/2 cup oil and blend with a hand mixer until light and creamy, about 3 minutes.

Fill each muffin cup with 3-4 tablespoons of batter (about 2/3 fun).

Bake for 12-15 minutes until tops are spongy.

Let cool for 5 minutes in the pans, then transfer the cupcakes to a wire cooling rack to cool completely, about 1 hour.

Add the defrosted strawberries and the 1/3 cup sugar to a blender or food processor and puree. .

In a cold bowl add 1 cup cream and beat until stiff peaks form.

Fold in the strawberry puree and refrigerate for approximately 1 hour or over night.

In the bowl of a stand mixer, beat 1 1/2 cups butter on medium speed until creamy (about 1-2 minutes). Add half the powdered sugar (about 23 cups) and mix well, scraping down the sides of the bowl as necessary. Add the tablespoons of heavy cream and 1 cup prosecco. Mix on low speed just until combined. Add the remaining powder sugar and mix on low until incorporated. Then increase to medium-high speed and beat for 1-2 minutes, until light and fluffy.

Fill a pastry bag with the strawberry mousse and a long tip. Pipe mouse into the cupcakes. (Alternatively, you can cut out the center of each cupcake and place a dollop of mousse inside the cut out.

Spread the icing on the cupcakes or transfer it to a piping bag fitted with a large star tip. Pipe the icing around the outer edge of the cupcake, spiraling into the center until the cupcake is completely covered.

Top with gold sprinkles and serve.