01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add half the dry ingredients to the butter mixture, then half the milk. Repeat with remaining dry ingredients and milk. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
06 - Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until smooth and spreadable, about 2-3 minutes.
07 - Place shredded coconut in a small bowl. Add a few drops of green food coloring and toss until coconut is evenly tinted. Add more coloring as needed for desired shade.
08 - Frost cooled cupcakes generously. Sprinkle with green coconut to resemble grass. Arrange three candy eggs on top of each cupcake. Insert a licorice string at both sides to form a basket handle, if desired.