Prepare the cupcakes based on the package instructions and allow them to cool completely before decorating the cupcakes.

While the cupcakes are cooling, prepare the frosting and unicorn horns.

Roll the gold fondant into approximately 24 4-5 inch ropes. Then wrap the ropes around the end of a skewer or lollipop stick making one side smaller than the other to form the unicorn horns.

Place them on a baking sheet lined with parchment and allow them to dry.

Cut the mini marshmallows in half diagonally for the ears of the unicorns.

Cream together the butter and powdered sugar until combined and smooth.  Then add in the milk and vanilla extract and mix for 1-2 minutes until the frosting is light and fluffy.

Divide the frosting into 3 bowls.  Dye one bowl pink, one bowl blue and the remaining bowl purple.

Lay out a piece of plastic wrap and place one color of the frosting in the center of the plastic wrap.  Roll the plastic wrap around the frosting like a log and seal the ends.  Repeat this process with the other 2 colors of the frosting.  Cut off one tip of each of the plastic wrapped frostings.  Place all 3, cut side first, into a pastry bag fitted with a star tip.

Frost the cupcakes with the swirl frosting.

Top each cupcake with a unicorn horn, 2 ears and the multicolored sprinkles.

Then the cupcakes are ready to serve and enjoy!