Bake cupcakes according to box directions. Allow to cool.

Using an electric mixer, start beating butter, confectioners’ sugar and milk on slow speed. Gradually increase to high.

Your buttercream is ready once the ingredients are completely smooth and form semi-stiff peaks. Scoop ⅓ of your buttercream in one bowl and set aside.

Add cocoa powder to your remaining buttercream and mix some more. Add the moss green gel food coloring and mix until completely tinted.

Using an offset spatula, frost each cupcake with your white frosting. Dip each cupcake in the bowl of sprinkles so that the top is covered completely.

Using a piping bag and Wilton tip #199, pipe out your green frosting onto each cupcake. These will act like the cacti’s “bodies.” You’ll want to squeeze out more frosting (so with a heavier hand) at the beginning and then loosen your grip once you reach the top. You can add 1-4 cacti/succulents on each cupcake.

Color the remainder of your white buttercream with 2 small drops of red gel food coloring. With Wilton tip #18, pipe out a small flower at the top of each cactus.

Using tip #3, pipe out small dots all over your cactus with your white decorating icing or, if you’re using white sprinkles, insert into random spots in your cacti.