Easter Cupcakes

Preheat oven to 350 degrees F. Line a muffin tin with paper cupcake liners or grease generously.

In a medium bowl, stir flour, baking powder and salt together. Set aside.

With an electric mixer, beat butter and sugar until fluffy, 3 minutes. Beat in eggs, one at a time.

Whisk together milk and vanilla. On low speed, beat in the flour mixture and the milk mixture, alternating, until incorporated into the batter.

Pour into prepared cupcake liners, filling about three-quarters of the way. Bake 20-25 minutes until a toothpick inserted in the center of the cupcakes comes out clean.

Transfer cupcakes to wire racks to cool completely.

When cupcakes have cooled, add a few drops of green food coloring to the cream cheese frosting until it reaches the desired color. Spread a generous layer of frosting over each Easter cupcake.

Place coconut in a plastic bag. Add a few drops of green food coloring. Shake until coconut becomes green. Sprinkle coconut on top of Easter cupcakes. Arrange 3 candy eggs in the center of each Easter cupcake.