Preheat oven to 350*

In a large bowl, mix cake flour, baking soda, and baking powder. Set aside.

In a small bowl, cream butter and sugar. Add eggs and whisk. Then, add milk and vanilla and whisk to combine. Add to the larger bowl with the flour and mix until smooth

Place cupcake liners in a muffin tin. Pour batter into each and fill ⅔ full. Place in the oven for 22 minutes. Remove from the oven and let the cupcakes cool completely before you start to decorate, otherwise, the frosting will not stay on the cupcake.

Scoop buttercream frosting into a piping bag with an open star tip. You can also use a ziplock if you do not have a piping bag. The open star tip will make the ridges in the tree needed to hold the sprinkles. Additionally, a cake decorating tool will work well for this if available.

Make a quarter-size circle in the middle of the cupcake. (This is the circle you will trace the frosting around to form a tree. The circle will also prevent the frosting from sinking in the middle.)

Starting from the outside, slowly ice the cupcake in a swirl pattern, with each layer slightly overlapping the other. Continue until you are in the middle of the cupcake. Push the icing down and quickly pull up to form the tree tip.

Unwrap twizzler pull and peels and wrap around the bottom of the cupcake to make a tree skirt.

Sprinkle the confetti sprinkles on top the Christmas tree. Place a sprinkle star at the top and enjoy!