Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

Add eggs one at a time, mixing well after each addition, then stir in vanilla.

Add the dry ingredients in two additions, alternating with 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 before decorating.

For the frosting, beat butter until smooth. Gradually add powdered sugar, then mix in vanilla, salt, and enough milk to reach a smooth, spreadable consistency.

Frost each cooled cupcake generously with a small offset spatula or the back of a spoon.

Flip the cupcake and roll gently in the clear sanding sugar, white jimmies, or coconut to create the fur.

To create bunny ears, cut each marshmallow diagonally to make two oval shapes. Press the sticky cut sides into pink sanding sugar.

To create the noses, use a sharp knife and carefully cut each jelly bean in half through the thickest part.

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 a pink jelly bean for the nose.

Serve the same day or store loosely covered at room temperature.