Ingredients

The following ingredients have 4 Servings
  • 1 15.25 oz box yellow cake mix (plus eggs, oil and water to prepare)
  • 30 regular flat bottomed ice cream cones
  • 1 8 oz block cream cheese (softened)
  • 1/2 cup salted butter (softened)
  • 2-4 Tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar
  • assorted jimmies and sprinkles for decorating

Instruction

  • To make cupcakes: Preheat oven to 350°F. In a medium size mixing bowl, use an electric mixer to beat together cake mix, oil, water and eggs as called for on package.
  • Cover 3 standard muffin pans with foil. Cut an "x" into the center of each cup to form a holder. Arrange ice cream cones in each cup. (If you have an oven safe ice cream cone holder, skip this step) Use a measuring cup or scoop to fill cones slightly above halfway with batter.
  • Bake for 12-15 minutes or just until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • To make the frosting: In a medium size mixing bowl, cream together cream cheese, butter, 2 Tbsp cream and vanilla. Lower the speed of mixer and gradually add powdered sugar. Add additional cream 1 Tbsp at a time to spreading consistency, if needed.
  • Frost cooled cones and decorate with jimmies or sprinkles, as desired.
  • Serve immediately. Cupcakes are best eaten the day they're made.