Preheat & Prep:

Set your oven to 350°F (175°C). Line a muffin tin with 10 paper cupcake liners.

Make the Cupcake Batter:

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each. Stir in vanilla.

Combine Dry Ingredients:

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

Mix It All Together:

Add the dry ingredients to the wet mixture in two batches, alternating with the milk. Stir just until combined—don’t overmix.

Bake:

Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

Make the Frosting:

Beat the butter until creamy, then gradually add powdered sugar. Add vanilla and coconut extract (if using), followed by the cream. Whip until smooth and fluffy.

Color the Coconut:

Place shredded coconut in a zip-top bag with a few drops of green food coloring. Shake until the coconut is evenly tinted green, resembling Easter grass.

Decorate:

Frost the cooled cupcakes generously. Sprinkle the green coconut on top to create a grassy nest, then place 2–3 chocolate mini eggs or jelly beans on each.

Serve or Store:

Enjoy immediately or store in an airtight container at room temperature for up to 2 days.