Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cupcakes

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Combine Dry Ingredients: Sift the cake flour, baking powder, and salt together into a bowl. Set aside.

3. Cream Butter and Sugar: In a large bowl, using a stand mixer or hand mixer, cream the softened butter and sugar together for several minutes until 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 Ingredients and Milk: 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. Don’t overmix.

7. Fill Cupcake Liners: Fill the cupcake liners with a heaping 1/4 cup of batter each.

8. Bake: Bake for 22 minutes, or until the cupcakes bounce back when lightly pressed in the center and a toothpick inserted into the center comes out clean.

9. Cool: Cool the cupcakes in the pan for 10 minutes, then remove them to a wire rack to cool completely.

Part 2: Make the Frosting

1. Beat Butter and Shortening: While the cupcakes are cooling, make the frosting. Beat the softened butter and shortening together in a large bowl (or the bowl of a stand mixer) until smooth and well combined.

2. Add Powdered Sugar and Salt: Sift the powdered sugar into the bowl; add the salt. Mix on low speed until combined, then increase the speed to medium-high and beat for several minutes until fluffy.

3. Add Milk and Almond Extract: 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, fluffy, and holds its shape.

Part 3: Decorate the Bunny Cupcakes

1. Prepare Marshmallow Ears: Pour the sanding sugars into separate small bowls. Cut the jumbo marshmallows in half on the diagonal. Press the cut sides of the marshmallows into the bowls of sanding sugar to coat them. Thread each marshmallow “ear” onto a toothpick.

2. Frost Cupcakes: Use a 2-tablespoon scoop to dollop a generous amount of frosting on top of each cooled cupcake.

3. Spread Frosting: With an offset spatula (or a knife), spread the frosting to the edges of the cupcakes, leaving it mounded in the center to create a rounded “bunny head” shape.

4. Coat with Sanding Sugar: Dip the frosted cupcakes into the bowls of sanding sugar to coat the frosting completely, creating the “fur.”

5. Add Ears: Place the marshmallow ears (on toothpicks) onto each cupcake, positioning them at the top of the “head.”

6. Tint Remaining Frosting: Tint a small amount of the remaining frosting black and another small amount pink.

7. Add eyes and nose: Place each color of icing in a separate piping bag with the tip snipped off (or fitted with a #2 icing tip). Alternatively, use zip-top bags with a tiny corner snipped off.

8. Pipe Eyes and Nose: Pipe small dots of black frosting for the eyes and a small dot or triangle of pink frosting for the nose.

Serve and enjoy these adorable Bunny Cupcakes!