Heat oven to 325 degrees and line muffin tin with cupcake liners.
Mix cake mixture, water, oil, egg whites (or whole eggs) and Hudsonville Ice Cream in a large bowl with hand or stand mixer on medium speed for 2 minutes.
Fill each cupcake liner 2/3 full with cake batter. Bake for 18-20 minutes or or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack to allow the cupcakes to cool completely. Set aside.
VANILLA BUTTERCREAM FROSTING
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Once the cupcakes have cooled, add the frosting onto the cupcakes using a round piping tip. NOTE: If for any reason you do not have a piping tip, you can also spread the frosting or icing with a pastry or butter knife.
Place chocolate shavings on top of the buttercream frosting along with three mini easter eggs. And enjoy!