Preheat the oven to 350 degrees F and line two muffin tins with 24 paper liners.

Whisk the flour, baking powder, and salt together in a bowl.

Beat the 1/2 cup butter and granulated sugar together until pale and fluffy, about 3 minutes, then beat in the eggs one at a time and the vanilla.

Add the flour mixture in three additions, alternating with the milk, mixing just until smooth after each addition.

Divide the batter evenly among the liners, filling each about two-thirds full.

Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when touched.

Cool the cupcakes in the tin for 5 minutes, then move them to a wire rack to cool completely before frosting.

Beat the 2 cups butter until smooth, then add the powdered sugar in batches, alternating with the cream, until the buttercream holds a stiff peak.

Divide the buttercream into small bowls and tint each one with gel food coloring.

Fit piping bags with petal and leaf tips, and pipe a ring of petals around the center of each cupcake, turning your wrist as you go so each petal overlaps the last.

Add a small dot of yellow buttercream in the center of each flower and a leaf or two at the base.

Refrigerate the finished cupcakes for 15 minutes to firm up the piping before transporting or displaying them outside.