Sunflower Cupcakes

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Grind sunflower seeds: In a food processor, pulse raw sunflower seeds until finely ground but not oily. You want a flour-like texture, not butter.

Mix dry ingredients: In a medium bowl, whisk together flour, ground sunflower seeds, baking powder, baking soda, and salt.

Cream butter and honey: In a large bowl, beat the softened butter until creamy. Add the honey and beat until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.

Alternate wet and dry: Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Bake: Divide batter evenly among prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the frosting: Beat sunflower seed butter and regular butter together until smooth and creamy. Gradually add powdered sugar, beating on low, then increase speed. Add honey, vanilla, and cream. Beat on high for 2-3 minutes until light and fluffy.

Frost the cupcakes: Pipe or spread the sunflower seed butter frosting onto each cooled cupcake, creating a smooth dome or swirl.

Create the sunflower design: Press roasted sunflower seeds into the center of each frosted cupcake to create the seed center of the sunflower. If using candy melts or marzipan, shape into petals and arrange around the seed center.