Preheat oven to 350 degrees.

Line 16 cupcake tins with paper liners.

In a large mixing bowl, add cake mix, eggs and milk. Mix well. Slowly add vanilla and butter. Beat on medium for two minutes.

Divide batter evenly into four bowls. Color one bowl with pink, one bowl with purple and one bowl with teal. Leave one bowl plain.

Swirl each color into each of the cups.

Bake 15 minutes or until toothpick comes out clean.

Add butter to mixer and beat on high.

Lower speed and add sifted powdered sugar.

Once incorporated, turn to medium and add vanilla and heavy cream.

Turn mixer to high and beat five minutes until light and fluffy. Set aside.

To make unicorn ears, roll out white fondant and use a small teardrop cookie cutter to make two ears for each cupcake. Mold a small pink teardrop by hand and place in the center of each white teardrop.

To make the unicorn horns, make a log with white and pink fondant. Twist together making the point thinner at the top. Using a fondant cutter, trim each horn to 1 ¼ inches.

Use a toothpick and add some purple icing color to a pastry bag.

Use a rosette tip to swirl the icing on each cupcake.

Place the horn in the center of each cupcake.

Add an ear to each side of the horn.

Embellish with sugar pearls, small fondant flowers and rainbow sprinkles.