• Preheat the oven to 350°F.
• Line a 12-cup muffin pan with paper liners. Set aside.
• Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
• Beat the sugar and butter together in a large mixing bowl until emulsified, and the mixture is light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, mixing well after each addition. Add in the vanilla with the last egg.
• Alternate adding the dry ingredients and the milk, mixing just until combined
• Divide batter evenly among liners, filling each about two-thirds full.
• Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely to room temperature before decorating.

Frosting

• Beat butter until smooth and creamy.
• Gradually add confectioner’s sugar.
• Mix in the vanilla, salt, and enough milk to reach a smooth, spreadable consistency.

Decorate

• Spread a generous layer of frosting on the top of each cupcake, using a small offset spatula.
• Flip the cupcake upside-down and roll the frosting portion gently in the clear sanding sugar, white jimmies, or coconut to create the “fur”.
• Create the bunny ears by cutting each marshmallow diagonally to make two oval shapes.
• Press the sticky cut sides into pink sanding sugar.
• Use a sharp knife and carefully cut each jelly bean in half through the thickest part to create the noses.
• Add a small amount of frosting to the flat bottom of the marshmallow to help it stick to the sanding sugar. Place two marshmallow pieces upright on top of each cupcake for ears.
• Add two mini chocolate chips for eyes and half of a pink jelly bean for the nose.
• Serve the same day or store loosely covered at room temperature.