1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy, then beat in eggs one at a time, followed by vanilla.

4. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.

5. Divide batter evenly among cupcake liners, filling them two-thirds full.

6. Bake for 18-22 minutes, then let cupcakes cool completely on a wire rack.

7. To make the frosting, beat softened butter until creamy, then gradually mix in powdered sugar and heavy cream.

8. Add vanilla and beat on high until light and fluffy, then mix in green food coloring.

9. To prepare bunny feet, press the cut side of 12 marshmallow halves into pink nonpareils.

10. Use pink frosting or candy melts to add three small dots for paw pads on each foot.

11. Dip another large marshmallow half in frosting and roll in coconut to create the bunny body.

12. Place the coconut-covered marshmallow body in the center of a cupcake.

13. Using a grass piping tip, pipe green frosting around the marshmallow to create grass.

14. Arrange two marshmallow feet at the base of the body.

15. Use a dab of frosting to attach a small piece of marshmallow on top for the tail and repeat for all cupcakes.