Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the flour mixture and mix until just combined.

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.

While the cupcakes are cooling, prepare the frosting by beating the softened butter in a bowl. Gradually add the powdered sugar and mix until combined. Add milk, one tablespoon at a time, until you reach the desired consistency for spreading and piping.

Once the cupcakes are completely cool, frost each cupcake generously with the prepared frosting.

Decorate each cupcake to create a bunny face: Using a piping bag, make two bunny ears with frosting. Add coconut flakes for a fluffy effect, mini chocolate chips for eyes, and use the pink and black decorating gel to create the nose and mouth details.