• Preheat oven to 350° Fahrenheit. Fill muffin pan with cupcake liners.
• Sift flour, sugar, baking powder, and salt together in a mixing bowl. Set aside.
• Mix milk, water, oil, eggs, and vanilla extract together in the bowl of a stand mixer using the whisk attachment.
• Add the dry ingredients to the wet ingredients. Slowly mix the ingredients together until the dry ingredients have been fully incorporated. Increase speed to medium and mix until the batter is smooth, about 3 minutes.
• Fill muffin cups about ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.

For the Frosting

• Beat butter in a mixer using the whisk attachment until it is light and creamy. Slowly add powdered sugar, milk, and vanilla. Once it has been incorporated, increase the speed to high and beat until light and fluffy.
• To decorate cupcakes, place a large star tip inside of a pastry bag and fill bag with frosting. Starting at the outer edges, pipe icing around the cupcake top and circle around toward the center. (Click here for an icing tutorial for beginners on YouTube.)

For the Christmas Tree Toppers

• Place parchment paper on a tray and place some lollipop sticks on it. Make a zig-zag pattern over the lollipop sticks, keeping in mind that you will need to keep 2 inches free from chocolate in order to insert them in the cupcakes.
• Melt the white chocolate in a microwave - bowl at 30-second intervals until melted, stirring in between intervals. Squeeze in food coloring and mix until evenly colored. Carefully fill a piping bag with the warm chocolate. Snip off the very tip of the bag to allow the chocolate to flow in a small stream.
• Add sprinkles to chocolate trees before the chocolate hardens.
• Place the Christmas tree toppers in the refrigerator for 10 - 15 minutes to set.
• Carefully lift the toppers off the parchment paper and insert into the cupcakes.