Ingredients

　　Make sugar cookie cutouts (page 319), using a 2-to 3-inch flower cookie cutter (see Sources, page 342) to cut out 24 shapes; place a rolled-paper lollipop stick under each flower (press lightly to adhere) before chilling and baking as directed. Divide 1 cup buttercream into thirds; tint pink, yellow, and light blue. Tint remaining buttercream green; use a small open-star tip (#22) to pipe “grass” on cupcakes. Use a small plain tip (#4) to outline each flower and dot the center. Insert a lollipop cookie into center of each cupcake. Cut candy spearmint leaves in half; place on either side of lollipop. Refrigerate 30 minutes to allow frosting to set.

　　Martha Stewart's Cupcakes