Preheat your oven to 350°F (175°C) and line a cupcake tin with pink cupcake liners.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with pink champagne and milk. Begin and end with dry ingredients, mixing just until combined.

Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Beat the softened butter in a large bowl until creamy.

Gradually add in the powdered sugar, mixing until smooth and fluffy.

Add the pink champagne, vanilla extract, and a pinch of salt. Beat until fluffy, adjusting with more champagne if desired.

Once cooled, generously frost the cupcakes and top with pink and white sprinkles.