Preheat oven to 350F.

Line a 24-cup muffin pan with paper liners.

Whisk together flour, baking powder, and salt in a bowl.

In a separate bowl, cream together sugar, softened butter, and almond extract until light and fluffy.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.

Beat in the egg whites until well incorporated.

Gently fold in the pastel-colored sprinkles.

Fill each muffin cup about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely.

In a bowl, beat together powdered sugar, marshmallow creme, and softened cream cheese until smooth and creamy.

Frost each cupcake with approximately 1 tablespoon of frosting.

Place a marshmallow on its side in the center of each cupcake.

Cut another marshmallow in half and place one half cut-side down for the head and the other half for the tail.

Place two licorice candies on either side of the head to create the bunny ears.

Refrigerate the cupcakes until ready to serve.