115.25 ozbox yellow cake mixplus eggs, oil and water to prepare
30regularflat bottomed ice cream cones
18 ozblock cream cheesesoftened
1/2cupsalted buttersoftened
2-4Tbspheavy cream
1tsppure vanilla extract
4cupspowdered sugar
assorted jimmies and sprinkles for decorating
Instructions
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.
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.
Notes
You can use any flavor of cake mix you like.
You may also opt to use premade canned frosting in various flavors.
To make in a microwave this is what you do:
Place 4 flat bottomed cones on a platter or plate leaving space between.
Fill halfway with cake batter.
Microwave in a 1000w microwave for 60-90 seconds until a toothpick inserted into the center comes back clean. (Adjust time based on the wattage of microwave used)
Cool then ice and decorate.
The same rule applies as baked, they're best eaten the day they're made.