Preheat Oven and Line Pan:

Heat oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan.

Mix Cupcake Batter:

Combine the vanilla cake mix with eggs, oil, and water following package instructions (or use your preferred homemade vanilla cupcake batter). Stir until just combined.

Fill and Bake Cupcakes:

Fill each liner with batter to about two-thirds full. Bake for 18–22 minutes, until a toothpick inserted in the center emerges clean.

Cool Cupcakes Completely:

Cool cupcakes in the pan for 5 minutes, then move to a wire rack to cool completely.

Cream Butter and Sugar:

Cream the softened butter until smooth and creamy, about 2 minutes. Slowly incorporate powdered sugar, mixing on low speed to prevent dusting.

Adjust Frosting Consistency:

Add milk and beat again until light and fluffy. If the frosting is too stiff for piping, add a small extra amount of milk; if too soft, mix in additional powdered sugar.

Color Frosting Yellow and Green:

Color the majority of the frosting yellow. Color a smaller portion green for leaf details.

Pipe Frosting Flowers and Leaves:

Load piping bags fitted with a star tip. Pipe swirls and tiny flowers. Use the green frosting to add small blossoms and leaf accents.

Arrange and Refrigerate:

Display on a wooden board or serving platter and refrigerate until serving.