1. Preheat oven to 325°F (163°C). Line cupcake tin with paper liners.
2. In a mixing bowl, add butter and granulated sugar. Mix until light and fluffy (about 3 minutes).
3. Add vanilla bean paste and each egg separately; mix until incorporated.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
5. In a measuring cup, combine cream soda and buttermilk.
6. Alternately add the flour mixture and cream soda/buttermilk mixture, beginning and ending with flour. Scrape down the sides and mix to combine.
7. Scoop batter into cupcake liners.
8. Bake for 23-26 minutes, or until a skewer inserted into the center comes out clean or with moist crumbs.
9. Remove from cupcake tin and let cool completely.

For the Frosting

1. In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth.
2. Add 1 tablespoon of cream soda and stir until incorporated.
3. Add the remaining 2 tablespoons of cream soda and stir until incorporated.
4. Cover and refrigerate until thickened (about 45 minutes).
5. Once thickened, remove from the fridge. If too firm, let it sit to soften.
6. Beat with a hand mixer on medium speed until light and fluffy.
7. Add butter and mix until incorporated.
8. Add powdered sugar and mix on low until almost incorporated. Then mix on high for 2-3 minutes until whipped.
9. Place frosting in a piping bag with a 1M tip. Pipe swirls onto the cooled cupcakes.

For the Garnish

1. Heat yellow and milk chocolate candy melts in 45-second intervals, stirring until smooth. Add additional 30-second intervals as needed.
2. Pour into a sandwich bag; cut a small corner. Pipe lightning bolts onto wax paper.
3. Let the candy melts harden, then stick onto the frosting.