Ice Cream Cone Cupcakes Recipe

Cupcakes - Gather the ingredients. Preheat oven to 350 F.

Cupcakes - Place the ice cream cones upright in each well of a muffin tin. Using small pieces of crumpled foil, wrap the base of each ice cream cone to stabilize.

Cupcakes - In a large bowl, cream together the butter and sugar.

Cupcakes - Add the eggs one at a time, then add vanilla extract. Mix well to combine.

Cupcakes - In another large bowl, stir together the flour, baking powder, and salt.

Cupcakes - Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.

Cupcakes - Fold in 3 tablespoons of multicolored sprinkles.

Cupcakes - Fill the cones with batter 2/3 of the way. Do not overfill. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

Frosting - When ready to prepare the frosting, beat the butter, cream cheese, vanilla extract, and salt in a large bowl until fluffy.

Frosting - Gradually add the confectioners' sugar until combined.

Frosting - Remove half of the frosting and mix in the cocoa powder to the remaining frosting.

Frosting - Place the white frosting in 1 disposable piping bag and the chocolate in another disposable piping bag. Snip the ends of the 2 bags.

Frosting - Place them inside a separate, larger piping bag fitted with a large decorative tip.

Frosting - Pipe the swirl frosting on top of each cupcake.

Frosting - Top with sprinkles. Serve and enjoy!