Preheat oven to 375F and line muffin cups with papers.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
Divide evenly among pans and bake on center rack for 18 minutes or until a wooden skewer removes cleanly.
Let the mini-cupcakes cool in pan.
For the Icing:
Whisk1 cup softened butter, 2-3 tablespoons cream, 1 teaspoon vanilla extract and 1 pinch salt melted butter.
Add the milk and vanilla, and whisk until frothy.
Make sure all ingredients are completely dissolved. Work the sugar into the liquids a little at a time until fully incorporated using an electric mixer.
The frosting should be thick but spreadable.
For the Decorations:
Ice the cupcakes with Vanilla buttercream.
Pipe the daisies onto parchment paper squares and freeze them while the cupcakes are baking.