3sticks3/4 lb unsalted butter, softened and cutting into 1-inch pieces
1/2cuppowdered sugarplus additional if needed
Coconut flakes and decorations of your choice
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combine the milk, oil, and vanilla extract in a small bowl.
In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beat well after each addition. Reduce the speed to low and alternate adding the flour mixture and the milk mixture in batches, beginning and ending with the flour mixture. Beat until just blended.
Spoon half of the batter into a ziplock bag. Cut a 1/4-inch corner from the bad and fill the liners two-thirds full. Repeat with remaining batter.
Bake until golden and a toothpick inserted in the center comes out clean, 15-20 minutes. Remove cupcakes from pan and place on wire rack. Allow to cool completely before frosting and decorating.
For the Vanilla Buttercream Frosting
Spoon Marshmallow fluff into a large bowl. Beat with an electric mixer on low. Gradually add the butter pieces, beating well after each addition, until smooth.
Add the vanilla extract and the 1/2 cup powdered sugar. Scrape the bowl well to incorporate. Add more powdered sugar if necessary to get the right texture.
Frost cupcakes with buttercream frosting and then dip into bowl with coconut flakes to cover the top of the cupcake. Then place bunny decorations. Done!
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!