Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Combine the flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture, alternating with champagne. Start and finish with flour.
Spoon the batter evenly into the prepared cupcake liners, filling them about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack.
Once cooled, frost with champagne frosting as desired.
