Preheat oven to 350° F.  Line muffin pan with 12 cupcake liners.

Combine butter, canola oil and sugar in a bowl of a stand mixer.  Mix until well combined and creamy.

Add eggs, one at a time. Mix well after each addition. Stir in vanilla extract.

Whisk together flour, baking powder and salt in a separate medium bowl.

Add buttermilk, 1/4 cup at a time, alternating with flour mixture and mixing with large spoon until just combined after each addition.  Do not overmix.

Divide batter between lined cupcake molds.  Bake for 18-22 minutes until golden brown.

Remove from oven and let cool on a wire rack.

To make buttercream frosting, mix unsalted butter, powdered sugar, heavy cream, vanilla extract and salt; use a whip attachment, starting slowly and gradually increasing the speed until light and fluffy.  Add more cream or powdered sugar as needed to get the desired consistency.

For decoration:

Ice cupcakes with whipped white frosting.

Cover each iced cupcake evenly with coconut flakes.

Cut marshmallows in half diagonally and dip cut sides into pink sugar.

Place two marshmallow halves onto each cupcake to make ears.

Place two chocolate morsels onto each cupcake  to make eyes.

Roll a 1/2-inch ball of fondant in the pink sugar.  Place on cupcake to make nose.