Preheat your oven to 180 degrees and line a 12 hole muffin tin with paper cases.
Place the softened butter, self raising flour, milk, vanilla and eggs into a bowl and beat with electric beaters on a low sped for 2 minutes or until mixture is well combined.
Increase the speed of the electric mixer and beat for a further two minutes until smooth and pale.
Spoon the cupcake mixture into the prepared muffin tin and bake for 20 minutes or until the lemon cupcakes are golden and cooked through when tested with a skewer.
After 5 minutes, carefully transfer the cupcakes to a wire rack to cool completely.
Sift the icing sugar into a small bowl and set aside until needed.
In an electric mixer, beat the butter until it’s pale and creamy.
With the mixer on a low speed, gradually add the icing sugar and vanilla essence and beat well until combined.
Add a few drops of food colouring until you achieve your desired colour and beat until well combined.
Transfer your buttercream into a piping bag and pipe the top of a cooled cupcake.
Place a mini MaltEaster Bunny into the centre of the cupcake and carefully place a few M&M's speckled easter eggs around it.
Repeat until all of your cupcakes are decorated.