Trim the bottom portion of each mini ice cream cone, cutting just above the two main rings to make them shorter and more proportionate. If you’re using Muddy Bites, you can skip this step.

Melt the white chocolate following the instructions on the package. For convenience, microwave-safe brands like Ghirardelli or Wilton work seamlessly.

Carefully dip each cone into the melted chocolate, submerging to fully coat the horn. For a whimsical touch, use a toothpick to draw a spiral pattern in the soft chocolate. Stand each horn upright on a parchment-lined baking tray to cool and harden completely.

Once the chocolate coating has set, brush the horns with silver luster dust using a clean food-safe paintbrush. Store the completed horns in an airtight container until needed they’ll stay fresh for at least a week.

Take the mini marshmallows and slice each one in half diagonally. Trim off one of the sharper edges for a clean, uniform look.

Dust the cut center of each marshmallow ear with pink luster dust to give them a soft, rosy hue. Place the finished ears in an airtight container to keep them fresh until assembly day.

Beat the softened butter in a large mixing bowl until it turns smooth and creamy.

Gradually add half of the powdered sugar and mix on medium speed until fully incorporated.

Pour in the vanilla extract and 3 tablespoons of heavy cream, blending until the mixture is smooth and fluffy.

Add the remaining powdered sugar and continue to beat until the frosting is silky. Adjust the consistency by adding more heavy cream, one tablespoon at a time, if needed.

Fit a piping bag with the Ateco 809 tip (or a similar large round tip) and fill it with the buttercream frosting.

Hold the piping bag upright, about half an inch above the cupcake’s surface. Gently apply even pressure to release the frosting, letting it spread outwards into a dome shape. Keep the piping tip steady and partially buried in the buttercream while frosting. Gradually lift the bag as the dome forms, then release pressure and pull away to finish.

Position the chocolate horn where the piping ends to conceal any imperfections, and add two marshmallow ears symmetrically on either side of the horn.

Divide the remaining buttercream into three bowls and tint each batch with gel food coloring pink, purple, and teal are ideal choices. Mix thoroughly to achieve vibrant, even hues.

Scoop each colored frosting into its own ziplock bag. Pipe thick vertical lines of each color onto a sheet of plastic wrap, aligning them side by side to form stripes. Carefully roll the plastic wrap into a log shape, taking care to avoid blending the colors together. Twist one end of the plastic to seal, then snip the other end.

Fit a piping bag with the Wilton 18 tip and transfer the buttercream log into it. Pipe delicate rosettes and floral patterns onto the cupcakes, swirling the tri-colored buttercream to create whimsical blooms. Focus on decorating the base of the horn and filling in spaces for a balanced look.

Combine any leftover buttercream in a bowl and tint it with black gel coloring until you achieve a deep, consistent shade. Transfer this black frosting to a piping bag fitted with the Wilton 2 tip.

Pipe closed unicorn eyes just below the horn and flowers, forming graceful curved lines to give your cupcakes a dreamy expression.

Serve your whimsical unicorn cupcakes immediately or store them in an airtight container for up to 3–4 days. For longer-lasting freshness or tips on preparing ahead of time, refer to the detailed blog notes.