Bake cupcakes according to box directions. Allow to cool.

In a large bowl, beat together butter, sugar and milk with an electric mixer.

Gradually increase the electric mixer to high and once all ingredients are well combined, scoop buttercream into a piping bag with Wilton tip #12 attached.

Frost each cupcake and then garnish with sprinkles.

As the cupcakes cool down (they need to be completely cool before adding any sort of decorations/icing), make the fondant circus tickets: use a rolling pin to roll out white fondant until it’s about 1/3 of an inch thick.

Use a paring knife to cut the white fondant in 12 rectangles, 1 inch x 2 inches in size.

Roll out the red fondant until it’s about ¼ of an inch thick. Cut out 24 strips, about 3 inches (or more) in length and ¼ of an inch wide.

On the top and bottom of each white fondant rectangle, press a red fondant strip. Trim where necessary.

Use edible black marker to write out the word “TICKET.”

Using the end of Wilton icing tip #12, trim out a demi-circle from the corner of each fondant ticket.

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