1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).
• Line a cupcake pan with 12 liners and set aside.

2. Mix Dry Ingredients:

• In a small bowl, whisk together the flour and baking powder. Set aside.

3. Combine Wet Ingredients:

• In a large measuring glass or bowl, mix the milk and vanilla extract. Set aside.

4. Cream Butter and Sugar:

• In a stand mixer with a paddle attachment, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).

5. Add Egg Whites:

• Add the egg whites one at a time, mixing well after each addition.

6. Alternate Dry and Wet Ingredients:

• Gradually add the dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
• Scrape down the sides of the bowl and mix for an additional 30 seconds.

7. Fill and Bake:

• Divide the batter evenly among the 12 cupcake liners, filling each about halfway.
• Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. Prepare the Frosting:

• In the stand mixer, cream the softened butter for 1-2 minutes until fluffy.
• Add the vanilla extract and mix until combined.
• Gradually add the powdered sugar, one cup at a time, scraping the bowl between additions.
• Pour in the heavy cream and mix on low speed, then increase to high for 1-2 minutes until the frosting is light and whipped.
• Add the green food coloring and mix until evenly distributed.

9. Assemble the Cupcakes:

• Fit a piping bag with a #223 grass tip and fill it with the green frosting.
• Pipe the frosting onto the cooled cupcakes by applying steady pressure and pulling up to create a “grass” effect.
• Top each cupcake with 3 mini Cadbury chocolate eggs (or as many as you like!).