In advance: Make cap brims. Roll out red fondant 1/8 in. thick. Cut circle using cutter; cut a crescent shaped brim from circle, 1/4 in. wide in center. Let dry on waxed paper-covered board sprinkled with cornstarch.
Ice mini cupcakes smooth. Pipe tip 2 outline stitches.
Cut a slit in the crown of standard cupcakes, 1 in. deep, at edge of baking cup; insert brim, extending 3/4 in. from edge. Build up icing for cap; smooth.
Mark edge of cap in 8 equal sections. Pipe tip 2 section lines from division marks to top of cap.
Pipe tip 6 ball button (flatten and smooth with finger dippped in cornstarch).