Prepare the cupcake batter according to the box directions and bake 12 cupcakes in a lined muffin pan. Most boxes make about 2 dozen, so you can bake just 12 and use the remaining batter for another recipe. Let the cupcakes cool completely.

To make the frosting, beat the softened butter with a mixer until smooth and creamy.

Add the powdered sugar, heavy cream, vanilla, and salt. Mix for 2 to 3 minutes, until the frosting comes together and is light and whipped.

Add several drops of yellow gel food coloring and just one drop of orange, and mix well to combine. Adjust the color a drop at a time if needed, being careful not to add too much orange.

Spread a rough thin layer of frosting over the top of each cupcake. Then add a thicker layer around the outer edge, leaving an open circle about 1½ inches wide in the center for the sprinkles.

Fit a piping bag with a #352 leaf tip and fill it with frosting.

Pipe the first row of petals around the outer edge of a cupcake. Squeeze the bag for 1 to 2 seconds to form the wide base of the petal, then release the pressure and lift up. The first few petals take practice, then it goes quickly.

Work inward to pipe two more rows of petals, keeping the center circle open.

Drop about ½ tablespoon of chocolate sprinkles into the center, adding more if needed to cover the open spot. Repeat with the remaining cupcakes.