Ingredients
- 1 2/3 cups unbleached, all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, unslated - melted
- 1 cup granulated sugar
- 2 large Eggs
- 1 cup milk, buttermilk
- 2 1/2 teaspoons vanilla extract
For the frosting
- 1/4 cup butter, unsalted - softened
- 3 ounces cream cheese
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the cupcake toppers
- 1 cup green candy melts
- 1 cup pretzel sticks
- shredded coconut, optional
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
For the cupcakes:
Preheat oven to 350°F.
Prepare muffin tins with 16 paper liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together melted butter and sugar (the mixture will look gritty). Whisk in eggs, buttermilk, and vanilla extract, mixing well. In three additions, stir in the dry ingredients until combined.
Scoop batter into prepared muffin cups, filling each about half to two-thirds full.
Bake until the cupcakes look just set and the top of a cupcake springs back when pressed gently with a fingertip, about 15 to 20 minutes.
Allow to cool completely before frosting.
For the frosting:
Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla and mix until well incorporated
Frost cupcakes, topping with coconut if desired.
Preparation for the tree cupcake toppers:
Melt the candy melts according to package directions.
Transfer the mixture to a piping bag.
Place the pretzel sticks on a wax paper-lined baking sheet, spacing them 2 to 3 inches apart.
Pipe the candy melts over the pretzel sticks in the shape of a tree.
Transfer the baking sheet to the fridge for 10 minutes until the trees have fully hardened. Top the cupcakes.
