Preheat your oven to 350°F / 175°C (180°C fan-forced). Line two 12-cup muffin tins with cupcake liners.

In a large mixing bowl, combine the white cake mix, White Claw Black Cherry Hard Seltzer, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides halfway through, until the batter is smooth and well combined.

Divide the batter evenly among the 24 cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the centre comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).

While the cupcakes cool, make the frosting. Beat the softened butter with an electric mixer on medium-high speed for 2 minutes until pale and fluffy. Reduce speed to low and add the sifted powdered sugar one cup at a time, beating after each addition. Add the White Claw Black Cherry Hard Seltzer and vanilla extract, then increase to medium-high and beat for 2-3 minutes until smooth and creamy. If the frosting is too thin, add powdered sugar 2 tablespoons at a time. If too thick, add a teaspoon of seltzer.

Once the cupcakes are completely cool, frost using a piping bag fitted with a large star tip — start from the outside edge and swirl inward for a professional finish. Alternatively, spread the frosting on with an offset spatula or knife. Top each cupcake with a fresh black cherry.