To Make the Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
3. In a separate mixing bowl, beat the butter with an electric mixer on medium-high speed for 30 seconds.
4. Add the sugar, vanilla extract, and almond extract to the butter. Continue beating until well combined.
5. Add the egg whites one at a time, beating well after each addition.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until just combined. Be careful not to overmix.
7. Scoop the batter into the lined cupcake tins, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

To Make the Frosting:

1. In a large bowl, cream the butter and powdered sugar together until light and fluffy.
2. Add the heavy whipping cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
3. Test the frosting by scooping a spoonful and turning the spoon upside down. If the frosting holds its shape, it’s ready. If not, add more powdered sugar (1/2 cup at a time) until it thickens.
4. Transfer the frosting to a pastry bag fitted with a large tip.
5. Frost the cupcakes by starting at the outer edge and working toward the center.
6. Sprinkle white sprinkles over the frosting to create a fluffy bunny effect.
7. Add a small mound of frosting (or a white candy) in the center of each cupcake for the bunny tail.
8. Place the bunny feet decorations on the lower half of the cupcake to complete the bunny butt design.