Start with a batch of 24 mini cupcakes using any recipe of your choice. (e.g., lemon or apple pie cupcakes)
Beat the butter until creamy, then add 10 cups of confectioner's sugar, heavy cream, and vanilla extract, and mix for 3 minutes until smooth. Adjust consistency and sweetness with cream or salt if needed.
Separate frosting into two portions. Color one portion green for leaves and the other portion orange and yellow for sunflower petals.
Load yellow frosting into a piping bag fitted with a leaf tip and green frosting into another bag.
Decorate cupcakes by piping a frosting circle onto each, then dipping in chocolate sprinkles for the center.
Pipe yellow petals around the edge of each cupcake, layering closer to the center with each round. Fill in any gaps with extra petals and add green leaves around the edges.
Refrigerate your cute cupcakes for a couple of hours to set the frosting and maintain the petal shapes before serving.