Bunny Butt Cupcakes

Name: Bunny Butt Cupcakes
Yield: 24
Ingredients: 1 package (2-layer size) white cake mix; 1 tbsp (15 ml) plus 2 teaspoons (10 ml) pure lemon extract (club house) divided; 1 tbsp (15 ml) pure vanilla extract (club house); 3/4 cup (175 ml) white chocolate chips; 1 cup (250 ml) (2 sticks) butter, softened; 1 package (500 g) icing sugar; 2 tbsps (30 ml) milk; 10 drops green food colour (club house); 1 to 2 drops red food colour (club house); 12 large marshmallows halved crosswise; 3 tbsps (45 ml) white nonpareil sprinkles

Turn the iconic Easter bunny into an adorably festive bunny butt cupcakes, filled with bright lemony flavour and green grass frosting. Recipe and photo credit: Amanda Rettke from I am baker.

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INGREDIENTS

SERVINGS: 24