Add the eggs to a mixing bowl or the bowl of a stand mixer. Beat the eggs for 1-2 minutes.

Remove one tablespoon of the pudding and set aside to be used in the filling. Place the cake mix, the box of Instant Butterscotch Pudding, melted butter, and cream soda. Beat the mixture on low until everything is moistened, then turn the mixer to medium speed for about two minutes.

Place cupcake liners in a muffin pan and preheat your oven to 325 degrees. Add approximately 3 tablespoons of batter to each cup.

Bake the cupcakes for 13-18 minutes. The cupcakes are done when a toothpick inserted comes out clean.

Whip the heavy cream, Butterscotch instant pudding, and sugar until light and fluffy. You can do this with a hand mixer, stand mixer, or in a blender.

Add the softened butter to a mixing bowl or stand mixer. Beat for 1-2 minutes. Measure in the vanilla extract and beat again.

Add the powdered sugar, one cup at a time, mixing in between.

Add the cream soda, one tablespoon at a time until your frosting is nice and creamy and ready to be piped on the cupcakes.

Remove the centers of the cupcakes using a knife or a cupcake corer.

Put the Butterscotch Whipped Cream in a piping bag or gallon ziplock bag. Cut off the end of the bag and pipe the cream into the center of each cupcake.

Add the Vanilla Cream Soda Buttercream to a piping bag with a large star tip, and pipe the frosting onto the cupcakes using a swirling motion.

Drizzle some caramel ice cream topping on top, if desired.