Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Spoon the batter into the prepared liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

Add the heavy cream and vanilla extract, and continue beating until the frosting is light and fluffy.

Divide the frosting into separate bowls and add different food coloring to each for your floral designs.

Fill piping bags with the colored buttercream. Use different piping tips for various flower shapes.

Pipe flower designs directly onto the cooled cupcakes, starting with the flower’s core and adding petals.

Use leaf tips to add foliage for a realistic look.

Gently place edible flowers like pansies, lavender, or rose petals on top of the piped buttercream flowers for an elegant touch. Ensure the flowers are pesticide-free and safe for consumption.

Serve the floral cupcakes immediately or store them in an airtight container at room temperature for up to 3 days.