Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.

In a large mixing bowl, whisk together the cake mix and the champagne.  Once combined, stir in the remaining ingredients for the cupcakes.  Use 2-3 drops of the food coloring to make the batter a soft pink color.

Pour the batter evenly into the muffin tins until they are approximately 3/4 full.

Bake for 17-22 minutes until a toothpick inserted into the center of the cupcakes comes out clean.  Allow the cupcakes to cool for 5 minutes in the pan, then move them to a cool rack to cool completely.

While the cupcakes are cooling, prepare the buttercream frosting.  In a medium mixing bowl, beat together the butter, pink champagne, and confectioner's sugar until well combined.  Gradually add in the milk until the frosting is the consistency that you prefer.  You may not need all the milk.  Then add 2-3 drops of the food coloring to the frosting and stir until the frosting is the color you prefer.

Pipe the icing onto the cupcakes and top with sprinkles if you prefer.

Then the cupcakes are ready to serve and enjoy!