ingredients listed on back of cake mix box (eggs, oil, and water)
Butter Cream Frosting
1cupsoftened butter
1tspvanilla extract
3cupspowdered sugar
2-3TBSmilk
Toppings
colored sprinkles & cherries
12regular sizeflat bottom wafer "ice cream cones"
Instructions
In a large mixing bowl beat cake mix plus ingredients listed on back of package until combined using an electric hand mixer or wooden spoon.(NOTE: to make bakery style cupcakes you can switch out milk for the water, and melted butter for the oil.)
Place each ice cream cone into each muffin tin cup. Place cake batter into a ziploc or plastic storage bag and seal. Using scissors snip off a corner of the bottom of bag. Squeeze out cake batter into each ice cream cone 3/4 of the way up the inside of each cone.
Place muffin tins on a sheet pan. Bake in preheated 350 degree oven for 21-24 minutes until cake is baked through. Allow cupcakes to cool.
Make Butter Cream Frosting
In a large bowl beat together softened butter and vanilla. Slowly beat in powdered sugar and milk until you get a frosting consistency. Using a spoon frost the cupcakes. Add sprinkles on top of frosting and place a cherry on top. Enjoy.
