Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 colorful cupcake liners.

In a stand mixer, cream together 1 ¼ cups of white sugar and 12 tablespoons of softened, unsalted butter until light and fluffy, about 3-4 minutes.

Gradually add in 2 large eggs, 2 tablespoons of milk, and 1 teaspoon of pure vanilla extract, mixing until well combined.

In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 2 teaspoons of baking powder, and ¾ teaspoon of salt, then slowly incorporate this into the wet mixture along with 1 cup of champagne until just combined.

Fill each cupcake liner about two-thirds full with the batter and bake for 14-17 minutes.

In a small saucepan, simmer ¾ cup of champagne over medium heat until it reduces by half, then cool.

In a mixing bowl, cream together 1 cup of softened, unsalted butter and 4 cups of confectioners’ sugar until smooth.

Gradually mix in the cooled, reduced champagne, adjusting the frosting with 1-2 tablespoons of milk for desired thickness.

Frost the cooled cupcakes with the champagne buttercream and finish with sprinkles.