Ice Cream Cone Cupcakes

Ingredients

• 1 pkg. ice cream cones, flat bottomed
• 1 box cake mix, any flavor
Buttercream Frosting
• 1 c. butter
• 1 1/2 tsp. vanilla
• 1/8 tsp. salt
• 5 c. powdered sugar
• 1/4 c. milk

Instructions

• Preheat oven to 375 degrees.
• Place ice cream cones into the cups of a mini muffin pan.
• Prepare cake mix according to box directions.
• Fill each ice cream cone no more than 3/4 full of batter, they will overflow if too much batter is inside! (Helpful Hint: To fill easier and with a lot less mess, put the cake batter into a gallon size zip-lock bag and cut out the bottom corner. Squeeze the batter into each cupcake!) Bake for 15-18 minutes or until inserted toothpick comes out clean.
• Meanwhile in separate bowl, beat butter with mixer until fluffy.
• Add vanilla, salt, powdered sugar and milk.
• Continue beating until smooth.
• Swirl over cooled cupcakes. (For a big swirl, use same zip lock bag method used to fill cupcake batter.)