Preheat oven to 350℉ (177℃). Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.

Beat the butter on high speed in a stand mixer or using a handheld mixer for 1 minute until creamy and light. Add sugar and beat another 2 minutes. Scrape sides and bottom of the bowl.

Add eggs, vanilla and almond extract, beating on medium-high speed until combined. Beat in sour cream.

Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.

With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.

Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

Cool completely before frosting.

In a large bowl using a stand mixer or electric mixer, beat the butter for 2-3 minutes until light and creamy.

Add 2 cups of the powdered sugar and beat well. Add remaining powdered sugar and beat again.

Add the heavy cream, vanilla, coconut extract, and salt, beating well to reach a nice spreadable consistency.

Add food coloring, mixing until combined. Transfer the frosting to a piping bag fitted with a wide round tip or a ziploc bag with one corner cut off. Pipe a large circle or mound of frosting on top of each cooled cupcake.

Arrange 3 Cadbury mini eggs on top of each cupcake.

In a small bowl, whisk together the cocoa powder and vanilla extract until thin.

Dip a stiff pastry brush or new, clean paintbrush into the cocoa mixture and use your fingers to carefully flick the cocoa mixture onto the cupcakes, creating a speckled effect.