These are not only the cutest Easter bunny cupcakes, but they are also the best coconut cupcakes ever. And I really mean it.

I've tried a lot of coconut cake recipes over the years and this one runs at the front of the pack. It is Ina Garten's recipe and I love that there is not only coconut piled on top of each cupcake but also folded into the batter. These cupcakes are made with buttermilk and almond extract which give them a really rich sweet flavor. Plus, they are topped with cream cheese frosting (nothing to complain about there).

I added bunny ears to each (made of marshmallows and sprinkles) in celebration of Easter. I think they turned out so cute! Leaving them monochromatic (just pale pink and white) makes them shopistacated but still irrestiably adorable.

I'm not usually one to get carried away with cutsey decorations—I think a cupcake is pretty adorable all by itself. I couldn't resist though—I'm a total sucker for Easter. Plus, it's incredibly simple! Here's how:

All you have to do is slice a marshmallow on a diagonal and then dip the sticky sides into sprinkles. Arrange in pairs like ears on the tops of the cupcakes, the icing will act as glue.

You could alternate sprinkles colors, or even add noses and whiskers with candy but I really like how they looked with with just the ears. Sometimes you have to know when to quit ...

Here's Ina's recipe. She hasn't failed me yet.

Recipe from FoodNetwork.com

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