Pouring is arguably the quickest way to ice cupcakes: make a thin frosting that can be easily drizzled over the cupcake tops.
Using a piping bag fitted with a large round tip, squeeze the icing in a circular motion, toward the center of the cupcake. Alternatively, using a small palette knife, dollop a few tablespoons of icing onto the center of the cupcake. Maintain the height by angling the knife and spreading the icing in a circular motion rather than simple flattening the icing.
The famous Magnolia Bakery uses an icing wand (large palette knife) to form a signature swirl design atop its cupcakes.
Using a small palette knife, dollop a few tablespoons of buttercream icing onto the center of the cupcake. Pat the frosting while turning the cupcake to create tiered movement. For an even more finished look, spread the icing to the edges of the cupcake.
Melted chocolate ganache makes an easy, effortless cupcake topping. Dress it up by piping on marshmallow fluff in a curlicue pattern.
Use a pastry bag with a wide star tip, and pipe the icing onto the cupcake in a circular motion, working your way toward the middle of the cupcake. Top with fruit or festive sprinkles for a finished look.
Courtesy of PopSugar.com