Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Measure out non-dairy milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes.

In a large mixing bowl, use a handheld mixer to cream together the vegan butter and sugar until light and fluffy. Add in yogurt, extracts, and milk mixture. Combine on low speed.

Add flour, baking powder and soda, and salt. Fold dry ingredients into wet using a wooden spoon or rubber spatula until a smooth batter forms then fold in ½ cup shredded coconut. Make sure not to overmix!

Use a small cookie scoop to fill each cupcake liner ¾ full. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool for 5 minutes in the muffin tin before transferring to a wire cooling rack to cool completely. 

While cupcakes are cooling, make the cream cheese frosting. In a mixing bowl, use a handheld mixer to combine the butter, cream cheese, extracts, and salt until combined. On low speed, beat in the powdered sugar 1 cup at a time until a creamy frosting forms.

Frost cooled cupcakes then roll the tops in remaining shredded coconut. Top with a couple mini Cadbury eggs and enjoy!