Let’s walk through the process:

1. Preheat and Prep: Preheat oven to 350°F (175°C) and line 2 standard 12-cup muffin tins with liners.

2. Prepare Cupcake Batter: Make the box mix cake batter according to the package directions.

3. Fill Liners: Fill the cupcake liners two-thirds full with batter.

4. Bake: Bake the cupcakes until a tester inserted into the center comes out clean, 12 to 15 minutes.

5. Cool: Remove the cupcakes from the pan and let them cool completely on a wire rack.

6. Make Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, using a handheld mixer on medium-high speed, beat the powdered sugar and softened butter until smooth. Add the heavy cream and vanilla extract and beat until incorporated.

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

8. Coat with Coconut: Pour the shredded coconut into a shallow dish. Gently roll the tops of the frosted cupcakes in the coconut to coat the frosting completely, creating the bunny “fur.”

9. Prepare Marshmallow Ears: Pour the pink sanding sugar into another shallow dish. Cut each marshmallow in half diagonally.

10. Dip Marshmallows: Dip the cut sides of the marshmallow halves into the pink sanding sugar.

11. 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.