Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with festive cupcake liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Buttercream

In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add vanilla extract and 2 tablespoons of milk, then increase the speed to medium-high and beat until fluffy. If needed, add the remaining tablespoon of milk for a smoother consistency. Mix in green gel food coloring until the desired shade is achieved.

Step 8: Decorate the Cupcakes

Fill a piping bag fitted with a star tip with the green buttercream. Pipe the frosting around the edge of each cupcake to create a wreath shape. Add mini red candies as “berries” and finish with edible glitter for sparkle.