Let’s break down the process into easy-to-follow steps.

Step 1: Make Cupcakes. Preheat your oven to 350°F (175°C). Line two muffin tins with 18 cupcake liners. Prepare the vanilla cake batter according to the package instructions.

Step 2: Bake Cupcakes. Fill the cupcake liners ¾ full with batter. Bake until slightly golden on top and a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.

Step 3: Cool Cupcakes. Let the cupcakes cool completely in the muffin tins.

Step 4: Make Frosting. Meanwhile, make the frosting. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat the softened butter until fluffy. Add the powdered sugar and beat until combined. Then, add the vanilla extract, heavy cream, and salt, and beat until combined.

Step 5: Divide and Color Frosting. Divide the buttercream into three bowls. To make forest green, use 5 drops of green food coloring and 4 drops of brown. To make teal, use 3 drops of blue and 1 drop of yellow. To make purple, use 3 drops of violet.

Step 6: Prepare Piping Bags. Transfer each color of buttercream into a separate piping bag fitted with the leaf tip.

Step 7: Decorate Cupcakes. Peel off the cupcake liners and place the cupcakes into flower pot cupcake molds (if using). Pipe leaves around the edge of each cupcake, slightly overlapping each other. Move in one layer and pipe another circle of leaves, letting them slightly fall over the first layer. Continue until the cupcake is frosted to resemble a succulent.

These steps are detailed and clear.