1. Preheat Oven and Prepare Muffin Tin:

Preheat the oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners.

2. Sift Dry Ingredients:

In a medium bowl, sift together the cake flour, baking powder, and fine sea salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar for several minutes. Until the mixture is light and fluffy.

4. Add Eggs:

Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as necessary.

5. Add Oil and Extracts: Beat in the vegetable oil, vanilla extract, and almond extract until combined.

6. Alternate Adding Dry and Wet Ingredients:

On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour.

Beat just until combined, scraping the sides and bottom of the bowl as needed. Be careful not to overmix.

7. Fill Cupcake Liners: Fill the cupcake liners with a heaping ¼ cup of batter each. This should fill them about two-thirds full.

8. Bake:

Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center. A toothpick inserted into the center should come out clean.

9. Cool: Cool the cupcakes in the muffin tin for 10 minutes.

Then remove them to a wire rack to cool completely.

10. Make the Frosting:

While the cupcakes are cooling, make the frosting.

Beat the softened butter and shortening together in a large bowl with an electric mixer until smooth and well combined.

Sift the powdered sugar into the bowl. Add the pinch of salt.

Mix on low speed until combined. Then increase the speed to medium-high and beat for 5 minutes, scraping down the sides and bottom of the bowl as needed.

Add the milk and almond extract.

Mix on low until combined. Then increase the speed to medium-high and beat for several minutes until the frosting is light and fluffy.

11. Prepare Marshmallow Ears:

Pour the sanding sugars into separate bowls.

Cut the jumbo marshmallows in half on the diagonal.

Press the cut sides of the marshmallow halves into the bowls of sanding sugar to coat them.

Thread each marshmallow ear onto a toothpick.

12. Frost and Decorate Cupcakes:

Use a 2-tablespoon scoop (or a spoon) to dollop a generous amount of frosting on top of each cooled cupcake.

With an offset spatula (or a knife), spread the frosting to the edges of the cupcake, leaving it mounded in the center.

Dip the frosted cupcakes into the bowls of sanding sugar to coat the frosting.

Place the marshmallow ears (with toothpicks) onto each cupcake.

13. Add Eyes and Nose:

Tint a small portion of the remaining frosting black and another small portion pink.

Place each colored frosting in a piping bag with the tip snipped or fitted with a #2 icing tip.

Pipe small dots of black frosting for the eyes and small dots or triangles of pink frosting for the noses.

If you don’t have piping bags, you can use a zip-top bag with a tiny corner snipped off, or even a toothpick to apply the frosting.

Serve and enjoy your adorable Bunny Cupcakes!