Beat the soft butter with the sugar and vanilla until light and fluffy.

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

Mix the flour with the baking powder, cornstarch, baking soda, and salt. Add half to the batter. Mix for a few seconds until well combined.

Add the buttermilk and mix well.

Add the rest of the dry ingredients and mix until you get a smooth batter.

Scoop the batter into cupcake molds lined with paper cups. Fill each one up to ¾ full.

Bake the cupcakes in a preheated oven at 350°F (180°C) for 18-20 minutes.

Let cool completely before decorating.

Remove the cream cheese from the refrigerator an hour before mixing. Lightly beat cream cheese with the vanilla extract until it becomes smooth and soft.

Add the soft butter and beat it with the cream cheese until smooth and creamy.

Sift the icing sugar and mix it into the cream cheese mixture. Continue beating on medium speed until creamy and light, about 3 minutes.

Cover with plastic and refrigerate for an hour before decorating.

Scoop out 3 tablespoons of frosting into a small bowl and color it with yellow food coloring plus a little orange to get a deep yellow frosting.

Set a piping bag with the bigger round tip and fill it with the white frosting. Set the other piping bag with the smaller tip and fill it with the yellow frosting.

Mark a circle in the center of the cupcake with a round cutter or the base of a piping tip.

Make each petal with the white frosting, from the outline to the center of the cupcake.

For the center of the daisies, use the yellow frosting to make a ball.

To make faces to your daisies, melt chocolate in the microwave and draw the faces with chocolate in the center of the flowers.

Serve immediately or keep refrigerated for up to 3 days, well covered.