Add your frosting to the piping bag and attach the round nozzle.
Fill the bag half to two-thirds full and then unfold the top of the bag. Do not fill the bag too full.
To prevent the frosting from squeezing out the top of the bag, twist or roll down the top of the bag tightly against the frosting
When piping, hold the bag so the tip is at the angle indicated for the technique. Then, gently squeeze to force the frosting out, using even pressure while guiding the tip. Do not loosen your grip on the twisted end or the cream will begin to push up and out of the top of the bag.
Pipe the cream on top of each cupcake starting from the outer edge and piping in a circular motion moving upwards in a continuous movement, creating a swirl on top of the cupcake.
This frosting is relatively simple and has a real classic look and you can create this by starting on the edge of your cupcake, in a circular and continuous movement you can create that cupcake swirl by moving the piping nozzle upwards and inwards creating a peak at the top of the cupcake.
If pears aren't your thing, you could try this recipe with orange or lemons to create a new flavour that's suitable for you.