1-Baking the Cupcakes: First, preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and gather all your ingredients to make the process smooth. In a large bowl, sift together the flour, baking powder, and salt for even mixing.

2-Baking the Cupcakes: Next, cream the softened butter and sugar in a separate bowl until it’s light and fluffy this step is key for tender cupcakes. Beat in the eggs one at a time, making sure each is fully incorporated. Then, mix in the vanilla extract and alternate adding the dry ingredients with the milk, starting and ending with the dry mix to keep the batter just right.

3-Baking the Cupcakes: For any dietary tweaks, swap in plant-based alternatives before combining everything. Divide the batter into the liners, filling each about two-thirds full, and bake for 18-22 minutes until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack.

4-Decorating the Easter Bunny Cupcakes: Once cooled, spread three to four tablespoons of white fluffy vanilla frosting on each cupcake. Cut a large marshmallow in half diagonally and dip the cut side in pink sanding sugar to make bunny ears. Cover the frosted cupcake with white sprinkles for a fluffy look.

5-Decorating the Easter Bunny Cupcakes: For the cheeks, cut a mini marshmallow in half and place it on the cupcake, then add a jelly bean as the nose. Use black decorator icing to pipe the eyes and bring your bunny to life.

6-Creating Easter Chick Cupcakes: To make the chick version, tint the fluffy vanilla frosting yellow and pipe it onto the cupcakes in a spiral using a large plain piping tip. Cover the top with yellow sprinkles and a light dusting of sanding sugar for that feathery feel.

7-Creating Easter Chick Cupcakes: Finish by adding an orange jelly bean as the beak and black decorator icing for the eyes. The whole process takes about 30 minutes of active prep and 1 hour 30 minutes total, making it a quick project even for busy parents.