Preheat the oven to 374 degrees. Add the cupcake liners to your cupcake pan.

Add two cups of cream soda to a saucepan on high heat. Bring to a bowl and then reduce to medium and let simmer until it's reduced to about 1/2 cup. Pour into a mason jar and then put it in the fridge to cool.

Grab a mixing bowl and beat 1 cup of cream soda and white cake mix for 2 minutes.

Add the batter to the liners, 2/3 full.

Bake for 18-22 minutes.

Let the cupcakes cool.

To make the frosting, put the butter and the icing sugar in a bowl and beat for two minutes.

Add 2 T of the cooled cream soda syrup from the fridge then taste and add more as needed.

Put the frosting in a piping bag with a tip or snip off the corner to squeeze out.

Add the frosting to each cupcake. You can smooth it with a spatula if you'd like.

Add a cut straw to each cupcake.