Preheat your oven to 350°F (175°C).

Line a 12-cup cupcake pan with cupcake liners. This prevents sticking and makes cleanup a breeze.

Pro tip: I like to lightly spray the liners with nonstick spray to make sure the cupcakes release perfectly.

In a medium bowl, whisk together 1½ cups flour, 1½ tsp baking powder, and ¼ tsp salt.

Set aside while you work on the wet ingredients.

Pro tip: Whisking helps to aerate the flour, giving you fluffier cupcakes.

In a large mixing bowl, beat ½ cup softened butter and 1 cup sugar together until light and fluffy.

Add 2 large eggs, one at a time, beating well after each addition.

Mix in 2 tsp vanilla extract.

Pro tip: Scrape the sides of the bowl occasionally so everything blends evenly.

Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk. Start and end with the dry ingredients.

Mix gently until just combined; don’t overmix or cupcakes can become dense.

Use a spoon or ice cream scoop to fill each liner about ⅔ full.

This ensures even baking and room for frosting on top.

Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack to cool completely.

Pro tip: Cooling completely before frosting is key—warm cupcakes will melt the frosting.

In a large bowl, beat 1 cup softened butter until creamy.

Gradually add 3–4 cups powdered sugar, 2 tsp vanilla extract, and 2–3 tbsp milk or cream. Beat until fluffy.

Tint with food coloring if desired.

Fill a piping bag with frosting and pipe onto cooled cupcakes.

Add shredded coconut for bunny tails, mini chocolate eggs, and fondant or marshmallow ears.

Sprinkle with pastel sprinkles for extra charm.

Pro tip: Chill the frosting 10–15 minutes if it feels too soft—this makes piping easier and cleaner.