• Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, fully incorporating after eachaddition. Stir in the vanilla extract.
• Gradually mix in the dry ingredients in three additions, alternating with the sour cream and champagne, starting and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
• Bake for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. For the frosting, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, champagne, and vanilla extract, beating until smooth and fluffy.
• Frost the cooled cupcakes and sprinkle with edible glitter or gold sugar to celebrate the New Year with a sparkle.

Tip:

• Ensure all ingredients, especially the champagne or sparkling wine, are at room temperature to achieve a smooth batter. For a non-alcoholic version, replace the champagne with sparkling grape juice.