• Preheat your oven to 350°F.
• Line 2 standard muffin pans with 18 paper cupcake liners, then lightly mist the inside of each liner with nonstick cooking spray so the cupcakes release cleanly after baking.

Make the Cupcake Batter

• Whisk the vanilla cake mix with the milk, oil, eggs, and vanilla extract in a large bowl until the batter is smooth and quite thick.
• Fill each liner about ¾-full with batter.

Bake the Cupcakes

• Bake for 15 to 20 minutes until the tops are set and a cake tester or toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack and allow them to cool completely before frosting.

Make the Frosting

• Add the softened unsalted butter to a large mixing bowl and beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the butter looks pale and creamy.
• With your mixer running on low, add the powdered sugar, heavy cream, vanilla extract and kosher salt, scraping down the sides of the bowl once or twice so everything blends evenly.
• Turn the mixer back to medium and beat until the frosting looks smooth and fluffy.
• If it still feels too thick, mix in more heavy cream, a teaspoon at a time, until the buttercream spreads easily and holds its shape when piped.

Decorate the Bunny Cupcakes

• Transfer the frosting to a piping bag fitted with a large round or swirl tip, then pipe a tall swirl onto each cooled cupcake.
• Pour the sweetened shredded coconut into a shallow bowl and gently roll each frosted cupcake in the coconut so the buttercream is fully coated.
• Cut each marshmallow diagonally to create two bunny ears, then dip the sticky cut side of each marshmallow into Easter sprinkles. Set aside.
• Melt 2 cubes of white almond bark in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Dip the marshmallow ears in the melted almond bark and gently press them into the tops of each cupcake.
• Use small dots of melted almond bark to attach 2 edible candy eyes and one pink M&M to the front of each cupcake to form the bunny face.
• Allow the almond bark to set for about 10 minutes before serving.