Before you decorate your cupcakes, sure they’re completely cool to the touch
Divide your fondant - you’ll need to separate it into one 4 oz. spheres and two 2 oz. spheres.
Color one of your 4 oz. fondant spheres with your violet gel food coloring and the other, with the teal gel food coloring. Your remaining 2 oz. should be colored with yellow gel food coloring.
Roll out your purple fondant with a rolling pin until it’s about ¼ of an inch thick. Use a circular cookie cutter (about 2 inches in diameter) to cut out 12 fondant circles.
With a rolling pin, roll out the fondant so that it’s ¼ of an inch thick.
Using a paring knife, cut out 12 strips, about 3 inches wide and ½ an inch thick.
Place one strip on the center of each purple circle, giving it a slight arch. Press down to secure and trim excess where necessary.
Roll your yellow fondant into ½ inch spheres - you will need 12 of them.
Slightly flatten each yellow sphere and shape it into a teardrop. Give it an indentation in the center.
Press one yellow fondant piece on each headband, right in the center.
With your remaining teal fondant, roll out one dozen ¼ spheres.
Flatten each sphere slightly and place one on top of the yellow portion of the headband.
Lightly brush the edible silver glitter on the fondant jewels.
Using an offset spatula, frost each cupcake.
Add one Princess Jasmine cupcake topper on each cupcake.