• 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.

Cranberry Sauce Filling

• In a medium saucepan over high heat, combine orange juice, water, and sugar. Once it begins to boil, add cranberries and let mixture come back to a boil.
• Once boiling, lower heat to let berries simmer for 10-12 minutes, stirring occasionally, until you notice the cranberries are beginning to burst.
• Remove sauce to a separate bowl and put in the fridge to chill.

Vanilla Cream Cheese Frosting

• In the bowl of a stand mixer, beat together butter and salt. Then add cream cheese and continue to beat until very well combined.
• Beat in confectioners' sugar one cup at a time. Beat in vanilla and cranberry sauce.