Preheat the oven to 325ºF. Line a cupcake tin with 12 liners.

Add the butter and sugar to a large mixing bowl and beat until pale and creamy.

Add the eggs one at a time, beating well in-between each addition. The mixture should double in volume and look very light.

Pour the vanilla extract into the mixture and mix until combined.

Mix together the flour and the baking powder, then add a third of it to the mixing bowl, beat well, then add a third of the milk beating again. Repeat until all the flour and milk have been added.

Divide the cupcake batter between the 12 cupcake cases.

Bake in the centre of the oven for 16-18 minutes or until the cupcakes are light golden brown and spring back when touched.

Once baked, set aside to cool on a wire rack.

To make the vanilla buttercream add the butter to a large mixing bowl and beat until very creamy.

Add the powdered sugar and beat again. You will notice that the mixture looks like dry sand. Don’t be alarmed as it will come together when you add the milk.

Pour in the milk and vanilla extract and beat on high speed for at least 5 minutes. The vanilla buttercream should look pale and very fluffy.

Transfer the buttercream to a piping bag fitted with a piping nozzle. I used a Wilton 1M but you can use any nozzle you have on hand.

Pipe the buttercream on top of the cooled cupcakes.

To make the bunny ears, cut the marshmallows in half diagonally then dip the cut side into the sanding sugar.

To assemble, press two marshmallow bunny ears on top of the icing on each of the cupcakes.