Preheat the oven to 350°F (175°C) and position a rack in the middle.

Line a standard 12-cup muffin tin with paper cupcake liners.

Measure out all ingredients and place them nearby (butter softened, eggs at room temperature). This keeps the process smooth and stress-free.

Pro tip: Take the butter out 30–60 minutes before you start so it’s soft enough to cream easily but not greasy.

In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.

In a large bowl, add ½ cup softened unsalted butter and 1 cup granulated sugar. Use an electric mixer on medium speed to cream until light and fluffy, about 2–3 minutes.

Pro tip: Start the mixer on low for a few seconds, then increase speed to avoid sugar puffing everywhere.

Add the 2 large eggs, one at a time, beating well after each addition. Mix in 2 tsp vanilla extract.

With the mixer on low, add about one-third of the dry ingredients, then half of the ½ cup milk, alternating until everything is combined. Finish with the remaining dry ingredients. Do not overmix — stop when the batter is just smooth.

Pro tip: Use a rubber spatula to give the bowl one gentle fold at the end so you don't overwork the gluten.

Divide the batter evenly among the 12 liners (about 2/3 full each).

Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the pan from the oven and let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Pro tip: Cool completely (30–45 minutes) before piping frosting — warm cupcakes will make the buttercream melt and lose shape.

In a large bowl, beat 1 cup softened unsalted butter on medium speed until smooth, about 1–2 minutes.

Gradually add 3 cups powdered sugar, beating on low until incorporated; then increase speed and add 2–3 tbsp heavy cream (or milk) and 1 tsp vanilla extract. Add more powdered sugar or cream to reach a stiff, pipeable consistency.

Add a few drops of green gel food coloring, then beat until the color is evenly distributed. Add more gel a little at a time to reach the shade you love.

Pro tip: Gel coloring gives vivid color without thinning the frosting—start with a tiny amount and build up.

Fit a piping bag with a large open star tip (such as Wilton 1M or a similar star). Fill the bag about two-thirds full with the green frosting.

Hold the piping bag straight above the cupcake, apply steady pressure, and pipe a tight swirl starting at the outer edge and working inward and upward to create a cone-shaped tree. Release pressure and lift up to finish with a small peak.

Practice on a plate first if you need to — it helps you get comfortable with the pressure and rotation.

Pro tip: Rotate the cupcake slowly with your free hand as you pipe for an even, bakery-style tree.

Immediately add a star-shaped sprinkle to the top of each frosting tree.

Scatter mini round sprinkles or nonpareils around the frosting to look like ornaments. For a snowy effect, lightly dust with shredded coconut or white sanding sugar.

If you want extra sparkle, add a tiny dab of edible gold or silver sanding sugar to a few “ornaments.”

Let the decorated cupcakes sit for 10–15 minutes so the frosting firms slightly before transferring to a serving platter.

Store in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days (bring to room temperature before serving).

For gifting: arrange cupcakes in a box lined with parchment, securing them so decorations don’t shift.