Preheat oven to 350 degrees and line two standard tins with cupcake paper liners.
In a large bowl beat together cake mix, egg, egg whites, oil, milk and extracts for two minutes.
Fold in sour cream and mix until just blended.
Fill paper liners 2/3 full of batter.
Bake for 18-22 minutes or until center is set.
Remove from oven and cool completely before frosting.
Fill a piping bag fitted with a large star tip with frosting.
Pipe frosting around the entire cupcake, bringing in towards the center at the end.
Top with sprinkles and place a chocolate caramel bunny in the center. Gently press down to secure it in place.