Cut the ice cream cones: Using a serrated knife, carefully and slowly trim the waffle cones down to your preferred size using a gentle sawing motion without pressing too hard, rotating the cone as you cut to get a cleaner edge. Don’t worry if it’s not perfect, you can smooth things out later with frosting.

Pipe the frosting base: Spoon about ½ cup of white frosting into a piping bag fitted with a 1M tip. Start in the center of each cupcake and pipe a small star. Then, pipe a circle around the star to create a pretty rosette. Keep the pressure steady for smooth, even piping.

Place the cones: Gently press each trimmed cone into the center of the frosting. Make sure it stands up straight; if it leans, add a little extra frosting to one side to balance it out.

Tint and pipe the green frosting: Dye the remaining frosting green, then transfer it to a piping bag fitted with a small star tip. Starting at the bottom of the cone, piping small stars all the way up to create the look of a Christmas tree cupcake tree.

Decorate the tree and serve: Finish your trees with sprinkles, edible glitter, or a light dusting of powdered sugar. This final touch adds a festive sparkle that makes your cupcakes truly shine. Serve and enjoy!