# What You'll Need:
→ Cupcakes
01 - 1.5 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 0.5 cup whole milk
09 - 0.5 cup unsweetened shredded coconut
→ Frosting
10 - 0.5 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 to 3 tablespoons milk
13 - 0.5 teaspoon pure vanilla extract
14 - Pinch of salt
→ Decorations
15 - 1.5 cups sweetened shredded coconut
16 - 12 large marshmallows
17 - 24 mini marshmallows for bunny feet
18 - Pink food coloring, optional
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 2 to 3 minutes. Beat in eggs one at a time, then add vanilla extract.
04 - Add flour mixture in two parts, alternating with milk, beginning and ending with flour. Mix until just combined. Fold in shredded coconut.
05 - Divide batter evenly among cupcake liners, filling approximately two-thirds full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
06 - Beat softened butter until creamy. Gradually mix in powdered sugar, then milk, vanilla extract, and salt. Beat until smooth and fluffy.
07 - Generously frost each cooled cupcake with prepared frosting.
08 - Place sweetened shredded coconut in a shallow bowl. Roll frosted cupcakes in coconut, pressing gently to ensure full coverage.
09 - Place one large marshmallow in the center of each cupcake to represent the bunny tail.
10 - Using a toothpick, optionally dab pink food coloring onto mini marshmallows to create paw pads. Attach two mini marshmallows at the base of each large marshmallow using a small dab of frosting as adhesive to form the bunny feet.
11 - Serve cupcakes immediately and enjoy.
