Preparation:

1: Bake the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add flour mixture, alternating with milk, and mix until combined.
6. Divide batter evenly among 12 cupcake liners, filling each ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely before frosting.

2: Prepare the Buttercream Frosting

1. In a large bowl, beat butter until smooth and creamy (about 2 minutes).
2. Gradually add powdered sugar, 1 cup at a time, mixing until fluffy.
3. Add vanilla extract and heavy cream/milk, then beat until light and fluffy.
4. If using food coloring, divide frosting and tint each portion pastel pink, blue, or purple.

3: Assemble the Bunny Butts

1. Frost the Cupcakes

1. Pipe or spread a generous amount of buttercream frosting onto each cupcake.
2. If using, sprinkle shredded coconut over the frosting for a fluffy bunny fur effect.

2. Make the Bunny Tails & Feet

1. Place one large marshmallow in the center of each cupcake—this will be the bunny’s fluffy tail.
2. For bunny feet, cut mini marshmallows in half or use fondant ovals.
3. Use pink sprinkles or a pink edible marker to draw the paw details on the bunny feet.
4. Attach two feet per cupcake, positioning them below the bunny tail.