Preheat oven to 350 F.

Line cupcake pan with cupcake liners.

Whisk together cake mix and room temp 7-Up in a large bowl until fully combined and smooth.

Fill cupcake liners about ¾ full of cupcake batter.

Bake for 15-18 minutes until toothpick comes clean, and cupcake tops spring back when touched.

Remove from pan and allow to cool completely on a cooling rack.

Combine heavy cream, confectioners’ sugar, and dry cheesecake pudding mix in a stand mixer and beat on medium-high speed with a whisk attachment until light and fluffy, about 2-3 minutes. You may need to scrape down the sides half way through.

Pipe frosting onto cooled cupcakes and finish off with white chocolate fairy wings.