For the marzipan topping, mix well butter, sugar, heavy cream cheese and the uncolored marzipan. If needed, the marzipan can be softened in the microwave. I recommend 1-2 minutes at 270 watts.
Now the mass must be in the refrigerator for 1 hour. Fill cooled mass into a piping bag with star nozzle and pipe in a spiral on the cooled cupcake base.
Roll out colored marzipan and cut out rounds with a cookie cutter. Dip cookie stamps in water before stamping each time and press onto marzipan flakes.
Finally, decorate the cupcake with the glitter and the marzipan flakes.