Ensure your cupcakes are cool to the touch before decorating (or else your buttercream will melt/slide right off!)

In a large bowl, beat together 1 stick butter, 2 cups icing sugar, 2 tablespoon milk with an electric mixer - starting on low and increasing the speed to high.

Buttercream is ready once ingredients are well-combined, smooth and form semi-stiff peaks. Set aside.

In another bowl, make another batch of buttercream with your remaining butter, icing sugar and milk. Add blue gel food coloring and mix with the electric mixer.

Fold both buttercreams in a large bowl, taking care not to mix the colors but instead, create a marbled look.

Scoop buttercream into a piping bag with Wilton’s 1M tip attached. Frost each cupcake.

Top frosted cupcakes with red sprinkles.

Separate your white fondant in 12 small spheres, about ½ an inch in size.

To make a fondant star, slightly flatten out one sphere and pinch 5 sections to create and shape the star.

Place one fondant star on each cupcake. Serve and enjoy!