Pre-heat oven to 350 degrees and line two cupcake tins with cupcake liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat butter and 1 ½ cups sugar together until light and fluffy, about 3 minutes.
Slowly beat flour mixture into butter/sugar, alternating with the champagne. Take care not to over-mix batter.
In a separate large bowl, using a hand mixer (or a whisk and arm strength), beat egg whites until stiff peaks form. Fold egg whites into the batter, again taking care not to over-mix. Batter will likely look lumpy.
Fill prepared cupcake tins about ¾ of the way full and bake for about 17-19 minutes, until cupcakes are just starting to turn golden around edges. Let cool in the pan for a few minutes before moving to wire rack to cool completely.
Once cooled, core the center of each cupcake (either with a knife or a cupcake corer) and spoon in about a tablespoon of cranberry sauce. Make sure to reserve a couple tablespoons of cranberry sauce for the frosting.
Frost cupcakes with Vanilla Cranberry Cream Cheese Frosting and top with sugared cranberries or decorations of your choice.