Position a rack in the center of the oven and preheat to 350°F. Line a muffin pan with 12 paper cupcake liners. In a small bowl, stir the flour, baking powder and salt together.
In the bowl of a stand mixer fitted with the paddle, cream the Country Crock and sugar together until smooth. Add the eggs and vanilla extract and mix until smooth. Scrape down the sides of the bowl. Add the dry ingredients and the milk, alternating between the two, and mix until smooth.
Divide the batter among the cupcake cups, filling about halfway full. Bake until light golden brown, about 18 to 22 minutes.
In a large mixing bowl, combine the Country Crock, honey and coconut and mix until evenly combined. Spread the icing on the top of each cupcake and decorate with egg candies or jelly beans.