• Preheat the oven to 350℉.
• Line 2 muffin tins with 24 cupcake liners.

Make the cupcakes

• In the bowl of a stand mixer, combine the cake mix, water, oil and eggs. Mix well, scraping down the sides often, for about 2 minutes or until smooth.
  1 box white or yellow cake mix, 1 cup water, ½ cup oil, 3 eggs
• Divide the batter between each cupcake liner, filling each about ⅔ full.
• Bake in the preheated oven for approximately 14 to 16 minutes or until golden brown and the center is set.
• Allow to cool completely on a cooling rack before decorating.

Make the decorations

• Melt the white chocolate in a small microwave safe bowl and stir until smooth. Transfer to a piping bag with a small round piping tip.
  ¼ cup white chocolate chips or candy melts
• Spread a piece of parchment across your work surface.
• Using the melted white chocolate, pipe 24 small flower shapes for the bunny’s tail.
• Then pipe 48 white chocolate ovals for the bunny feet.
• Melt the pink candy melts. Transfer to a piping bag with a small round tip.
  ¼ cup pink candy melts
• Pipe a paw print on each of the white chocolate ovals using the melted pink candy.
• Allow the candy melts to set completely before attempting to carefully remove from the parchment.

Make the frosting

• In the bowl of a stand mixer, combine about half of the powdered sugar with the softened butter, vanilla and salt.
  4 cups powdered sugar, 1 cup unsalted butter, 1 teaspoon vanilla, 1 teaspoon salt
• Mix on low until combined, scraping the sides often.
• Add in the remaining powdered sugar and the milk.
  3 Tablespoons milk
• Mix on low until combined.
• Scrape down the sides and then increase the speed to medium. Continue to whip until the frosting is smooth and fluffy.

Decorate the cupcakes

• Once cupcakes are cool, spread out the sprinkles on a plate or shallow bowl.
  ½ cup green sprinkles / Easter sprinkles
• Use an offset spatula or knife to spread a thin layer of frosting over the top of each cupcake. Immediately roll the outside edges in the sprinkles.
• Transfer the remaining frosting to a piping bag fitted with a large round tip.
• Pipe a large round mound of frosting in the center of each cupcake.
• Place a bunny tail on the top of the frosting mound and two feet pointing down toward the front side of the frosting mound.