Combine cake mix and champagne. Add remaining ingredients until combined.
Pour batter directly into bundt or muffin tins just over half full.
Bake 10 minutes. Remove, allow to cool and trim any excess off with a cake knife. Flip onto a wired rack stacked over an easily cleanable surface.
Combine glaze ingredients and microwave until pourable. Pour in a circular motion to cover most of your cupcakes. Allow to solidify a few minutes.
Combine icing ingredients. Put into an icing bag with your favorite tip or cut the corner of a ziplock bag to insert your tip. Pipe onto your cupcakes.
Refrigerate before serving.
I like to make these pretty cupcakes in a miniature bundt pan. It elevates them for special occasions and it eliminates the need for cupcake liners. You can however bake in muffin or cupcake tins.Store up to 3 days in an airtight container at room temperature or up to a week refrigerated.Substitute with sparkling white wine if you prefer.