Let’s break down the process of making these Bunny Cupcakes into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with cupcake liners.

Step 2: Make Cupcake Batter. Make the box mix according to the package directions.

Step 3: Bake Cupcakes. Fill the cupcake liners two-thirds full with batter. Bake for 12 to 15 minutes, or until a tester inserted into the center comes out clean.

Step 4: Cool Cupcakes. Remove the cupcakes from the muffin tins and let them cool completely on a wire rack.

Step 5: Make Frosting. Meanwhile, make the frosting. In a large bowl, using a handheld mixer on medium-high speed, beat together the powdered sugar and softened butter until smooth. Add the heavy cream and vanilla extract and beat until incorporated.

Step 6: Frost Cupcakes. Using a large cookie scoop (or a spoon), scoop a mound of frosting on top of each cooled cupcake.

Step 7: Add Coconut “Fur”. Pour the shredded coconut into a shallow dish. Gently roll the tops of the frosted cupcakes in the coconut to coat the frosting completely.

Step 8: Prepare Marshmallow Ears. Pour the pink sanding sugar into another shallow dish. Cut the marshmallows in half diagonally. Dip the cut sides of the marshmallows into the pink sanding sugar.

Step 9: Attach Ears. Place two marshmallow halves on top of each cupcake, with the more pointed end at the top, to create the bunny ears. If needed, use a paring knife to cut little slits into the frosting to help the ears adhere.

These steps are clear.