Preheat your oven to 350°F and line 24 muffin cups with paper liners.

In a large mixing bowl, beat the cake mix, eggs, oil, ½ cup nectar, and ½ cup water on low speed for 30 seconds until combined. Then, increase the speed to medium and continue beating for 2 minutes.

Pour the batter evenly into the prepared muffin cups. Bake for about 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely.

In a separate bowl, beat the butter on medium speed for 2 minutes until creamy. Gradually add the confectioners’ sugar while beating on low speed until incorporated.

Increase the speed to medium and beat for an additional 3 minutes until the frosting is fluffy. Transfer 2½ cups of the frosting to a separate bowl.

Beat the remaining nectar and desired food colorings into the remaining frosting until well mixed. Transfer this tinted frosting to a pastry bag fitted with a star tip.

Spoon the white frosting onto the cooled cupcakes, spreading it evenly. Sprinkle with decorating sugar for a sparkling effect.

Pipe the tinted frosting in decorative swirls or patterns on top of the cupcakes using the star tip.