Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Champagne: Beat in the eggs one at a time, then mix in the champagne and vanilla extract until well combined.

Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the champagne and vanilla extract, mixing until smooth and fluffy.

Frost the Cupcakes: Once the cupcakes are cooled, generously frost them with the champagne buttercream