Make the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternate adding the dry ingredients and pink champagne to the batter, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in sour cream and food coloring, if using.
7. Divide batter evenly among cupcake liners, filling each about ⅔ full.
8. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting:

1. In a large bowl, beat butter until creamy (about 2 minutes).
2. Gradually add powdered sugar, mixing well after each addition.
3. Add pink champagne and vanilla extract, then beat until smooth and fluffy.
4. Mix in pink food coloring, if using.

3. Decorate the Cupcakes:

1. Transfer frosting to a piping bag and frost cooled cupcakes as desired.
2. Garnish with sprinkles, edible glitter, or a fresh raspberry for an extra fancy touch!