Preheat oven to 350. In a bowl cream together butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt and set aside. In med. bowl whisk together champagne and sour cream (mixture will fizz and bubble). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick. Fill cupcake tins lined with paper cups. Bake for 17 to 22 min. Set aside.