Serve these plant-like sweets in mini terra cotta pots to turn them into a cute Easter gift idea.

INGREDIENTS

1 box vanilla cake mix, plus ingredients called for on box
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1 tsp. pure vanilla extract
1/4 c. heavy cream
Pinch of kosher salt
Green, brown, blue, yellow, and violet food coloring
DIRECTIONS

* Make cupcakes: Preheat oven to 350° and line two muffin tins with 18 liners. Prepare vanilla cake batter according to package instructions and fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cool. 
* Meanwhile make frosting: In a large bowl using a hand mixer (or in bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. 
* Divide buttercream into three bowls. To make forest green, use 5 drops green and 4 drops brown. To make teal, use 3 drops blue and 1 drop yellow. To make purple, use 3 drops violet. Transfer buttercream into three piping bags fitted with the leaf tip. 
* Peel off cupcake liners and place cupcakes into flower pot cupcake molds, then pipe leaves around edge of cupcake, slightly overlapping each other. Move in one layer and pipe another circle of leaves, letting them slightly fall over the first layer. Continue until cupcake is frosted.