1. Preheat the Oven: Preheat to 350°F (175°C) and grease or line 30 muffin cups with paper liners.
2. Prepare the Batter: In a large bowl, beat 1 cup plus 2 tablespoons of butter and white sugar with an electric blender until creamy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
3. Mix Dry Ingredients: In another bowl, combine flour, baking soda, baking powder, and salt.
4. Combine and Mix: Gradually add the dry mixture to the butter mixture, alternating with sour cream, until well blended into a thick batter.
5. Fill and Bake: Spoon about 1/4 cup of batter into each muffin cup. Bake for 20 to 25 minutes or until the tops spring back when lightly pressed. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

1. Make the Frosting: In a large bowl, cream together 1 cup plus 2 tablespoons of butter and vanilla extract. Gradually beat in confectioners’ sugar, one cup at a time. Mix in milk and beat until frosting is light and fluffy.
2. Decorate the Marshmallow Ears: Spread a little frosting in the center of each marshmallow half and coat with pink sugar sprinkles.

Assemble the Cupcakes

1. Frost the Cupcakes: Spread a smooth layer of frosting over each cooled cupcake.
2. Add the Bunny Ears: Place two marshmallow halves on top of each cupcake for ears.
3. Add the Nose and Face: Press a candy-coated chocolate piece into the center as the nose and use black decorating gel to draw eyes and whiskers.