Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.

In another bowl, add the pink champagne, vegetable oil, sour cream, and vanilla extract. Set aside.

In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.

Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.

With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients.

Mix just until incorporated. Be careful not to over-mix.

Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)

Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached.

Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)

Add the softened butter to the bowl of your mixer, mix until smooth.

Add half of the powdered sugar and most of the champagne. Beat at medium speed until the powdered sugar is incorporated. Add remaining powdered sugar and champagne, and the salt.

Mix at medium speed another 3 minutes, scraping the sides of the bowl occasionally.

Slow the mixer to low speed for one minute more. The frosting will become very smooth.

Once the cupcakes have cooled, decorate however you like!