I start by preheating the oven to 350°F—lining a 12-cup muffin tin with paper liners, my prep is set. I sift 1 ¼ cups cake flour, 1 tsp. baking powder, and ⅛ tsp. fine sea salt—my dry mix is ready. In a stand mixer with the paddle, I cream 6 Tbsp. unsalted butter and 1 cup sugar—several minutes until fluffy, my base glows.

I beat in 2 eggs one at a time—scrape the bowl, then add 2 Tbsp. vegetable oil, 1 tsp. vanilla, and ½ tsp. almond extract, my batter blends. On low speed, I add the flour mix in 3 parts—alternate with ½ cup milk, beating just until combined, my mix is smooth. I fill liners with a heaping ¼ cup batter—bake 22 minutes until springy, cooling 10 minutes in the pan, then on a rack, my cupcakes rest.

For the frosting, I beat ¾ cup butter and ¼ cup shortening—sift in 1 lb. powdered sugar and a pinch of salt, mixing 5 minutes, my base fluffs. I add 2 Tbsp. milk and ¼ tsp. almond extract—beat until fluffy, my icing shines. I scoop frosting onto cupcakes—spread with an offset spatula, dipping in sanding sugars, my bunnies take shape.

I cut 12 marshmallows diagonally—press into sanding sugars, thread onto toothpicks for ears, my bunny look forms. I tint icing pink and black—pipe eyes and noses, each cupcake is a delight that makes me smile. This process fills me with pride every time—simple steps, big joy!