I have not found CC frosting to pipe super well. It never looks sharp and crisp like regular buttercream, and tends to flop and slide off things easily (especially if it gets warm). My best advice would be to make it more stiff than usual (I typically add extra sugar in), chill it well before piping with it (I chill in a bowl, then stir to loosen a bit before loading the bag) and to keep the cupcakes chilled post piping. The taste more than makes up for the decorative limitations though. Plus, with a large star tip, everything tends to look pretty good even if it's not quite as pretty as the one you posted. You might want to do some test ones first though to make sure that you are happy with the end result before the big day.
You might also want to check this out:
http://www.justataste.com/2014/01/red-velvet-cupcakes-piped-cream-cheese-frosting-recipe/