To make the cupcakes, preheat the oven to 180°C/350°F/Gas 4 (or according to box instructions). Line cupcake pans with 24 cupcake liners and set them aside.

Using an electric handheld or stand mixer, place the cake mix, eggs, oil, and water into a large bowl and mix until combined and smooth.

Add 1-2 drops of green food coloring gel and stir to combine to desired shade.

Use an ice cream scoop to divide the cupcake batter into the cupcake liners, filling them about 3/4 full.

Bake for 20 minutes or until an inserted toothpick comes out clean.

Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.

To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, cream, and vanilla to the bowl.

Beat on medium speed until creamy and smooth and stiff peaks form.

Transfer to a large piping bag fitted with an open star tip.

To decorate the cooked and cooled cupcakes, pipe a swirl of frosting onto each cupcake.

Pipe a small amount of frosting onto each Reese's Cup.

Pour the sprinkles into a bowl and dip each frosted Reese's Cup into the sprinkles to cover and create little pots of gold.

Place the candy pots of gold onto the right side of the frosting as shown.

Cut the candy belts in half. Bend over to form a rainbow and place it into the frosting so that a "pot of gold" is at the end.

Enjoy and May the Luck of the Irish Be With Ye!