Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine all-purpose flour, softened butter, cream soda, and brown sugar. Beat until smooth and well-blended, about 2-3 minutes.

Line your cupcake tray with liners, filling each one about two-thirds full with the cupcake batter.

Bake for 20 minutes, or until golden brown and a toothpick comes out clean.

Let the cupcakes cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream until frosting is fluffy.

Once cooled, frost each cupcake generously with buttercream frosting.

Optional: Sprinkle with edible glitter or drizzle caramel sauce on top for decoration.