Ice Cream Cone Cupcakes

Our daughter is 19 years old and ice cream cone cupcakes are still one of her favorite desserts.
I'll have to admit - they are pretty cute and tasty too!

I haven't made them forever, but after seeing them on Love from the Oven a few weeks ago, I thought I would surprise Madison and have some ready when she came home from lifeguard duty at the pool.

She was so excited!
Yay for mom!

 My aunt gave me about a hundred of these mini size cones last summer.

I would have a mini frozen yogurt cone almost every night for dessert:)

Aren't they adorable!?!

 Ice Cream Cone Cupcakes

24 flat-bottom ice cream cones

1 box yellow cake mix plus ingredients called for on the box

sprinkles and gum balls for garnish

Preheat oven to 350 degrees.

Place cones into a muffin pan.

Prepare cupcake batter as directed on box.  

Fill cones with cake batter (I fill them slightly above the bottom portion of the cone)

Do not fill them too much or they will overflow and you will have a BIG mess!

Gently place the muffin pan into the oven.  Bake for 18-20 minutes or until done.

Cool completely before frosting.

Vanilla Buttercream

3 sticks unsalted butter, at room temperature
6 cups confectioners sugar
1-2 T heavy cream or milk
1 1/2 tsp. vanilla extract

In the bowl of your stand mixer add butter and beat for about 1 minute.
Add confectioners sugar one cup at a time.
Add creamer and vanilla extract and beat until light and fluffy, about 4-5 minutes.
Place frosting into a piping bag.  I use a Wilton 1M tip.
Pipe frosting onto cooled cupcakes. 

Garnish as desired.

Note - Ice Cream Cone Cupcakes are best if served the same day you make them.  

The cones soften when left over night.