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

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the milk and vanilla extract.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly among the cupcake liners.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool completely before frosting.

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

Gradually add the powdered sugar, mixing until combined.

Add the heavy cream and vanilla extract, and beat until fluffy.

Divide the frosting into two bowls and color one with yellow and the other with green food coloring.

Use a piping bag to frost the cupcakes, creating a daisy pattern with the yellow and green frosting.