1. Spoon 1/2 cup frosting into a resealable plastic bag; snip corner. Frost cupcakes with remaining frosting. Press coconut flakes around edges of mini cupcakes and tops of larger cupcakes. Cut marshmallows into thirds, crosswise. Press 2 pieces into pink sugar, for ears. Cut remaining pieces of marshmallow in half, for arms. Pipe eyes and noses onto mini cupcakes with decorating icing. Attach pink candies to noses.
2. Using bagged frosting, pipe a dot in center of each larger cupcake. Place mini cupcakes on their sides on top of dot of frosting. Attach arms and ears. Cut orange candies for carrots; attach. Pipe carrot tops with green icing. Makes 16 cupcakes.