Preheat the oven to 375F.

Line two muffin pans with cupcake liners.

Place the 2 cups of cream soda for the buttercream in a saucepan and set over high heat. Bring to a boil and then reduce heat to medium to simmer until the cream soda is reduced to approximately 1/2 cup. Pour into a mason jar and place in the fridge to cool.

In a large mixing bowl, beat together the cream soda and white cake mix for 2 minutes, until light and completely combined.

Use a cookie scoop to portion out the cupcake batter into the prepared liners.

Bake the cupcakes for 18-22 minutes, until an inserted toothpick comes out clean.

Cool the cupcakes completely as you prepare the buttercream.

Place the butter and icing sugar in a large mixing bowl and beat together for 2 minutes until completely combined.

Add 2 Tablespoons of the reduced cream soda syrup, then taste and adjust with more cream soda syrup. This will make the frosting softer and more flavourful.

Scoop the frosting into a piping bag and twist the end to secure.

Snip 1” off the bottom of the piping bag and then swirl the buttercream onto each cupcake.

Use an offset spatula to smooth down the frosting.

Place the sprinkles in a shallow bowl and then dip each cupcake, frosting-side down into the bowl to decorate.