Preheat the oven to 175°C (350°F). Place paper liners in a 12-cup muffin pan.

In a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt.

In a large bowl, beat 120 g soft butter with 150 g sugar until pale and fluffy, about 2–3 minutes with an electric mixer.

Add the eggs one at a time, beating each egg fully before adding the next. Mix in 1 tbsp vanilla extract.

Add the dry mix in two parts, alternating with 140 ml buttermilk, beginning and ending with the dry mix. Stir until just combined.

Scoop batter into liners until they are two-thirds full.

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Remove cupcakes from the oven and let rest in the pan for 5 minutes. Then move them to a cooling rack to cool completely.

Make the frosting: Beat 160 g room temperature cream cheese with 100 g soft butter until smooth.

Add 1 tsp vanilla extract. Gradually add 300 g icing sugar, beating until smooth and thick.

Split the frosting into two bowls. Tint one small portion with yellow food coloring for the daisy center, and another small portion lightly with orange for shading, if desired.

Fit a piping bag with a small round tip, and fill it with yellow frosting for the center. Use a petal tip or a small round tip for the white petals.

Pipe a small mound in the center with yellow frosting, then pipe petals around the yellow center, making 8–12 petals per cupcake.

Add a tiny dot of orange to the center with a toothpick for depth, if desired.