Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.

Cream together 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar until light and fluffy. Add 1 large egg and 1 tablespoon of orange zest and mix well.

In a separate bowl, whisk together 2 ½ cups of cake flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Gradually combine the dry ingredients with the creamed mixture, alternating with 1 cup of buttermilk, mixing until just incorporated.

Fill each muffin cup about two-thirds full and bake for 20-25 minutes, or until a toothpick comes out clean. Cool in the tin for 10 minutes.

Prepare the frosting by mixing ½ cup of softened butter, 8 oz of cream cheese, and 1 teaspoon of vanilla extract until smooth. Gradually add 4 cups of confectioners' sugar and beat until fluffy.

Combine 2 tablespoons of water with a few drops of green food coloring and add 1 cup of sweetened shredded coconut, mixing until evenly colored.

Frost cooled cupcakes, sprinkle with colored coconut, and finish with licorice twists and candy eggs.