Ice Cream Cone Cupcakes Recipe

Ingredients-
1 box of cake mix (available at grocery stores and mass merchandise store; try to opt for a unique flavor such as Butter Pecan, Dulce de Leche, or etc.))
Eggs/Egg whites (follow instructions on the cake mix box)
Vegetable Oil (follow instructions on the cake mix box)
Water (follow instructions on the cake mix box)
Ice cream cones
Whipped frosting
Rainbow sprinkles (themed shaped sprinkles will add an additional creative touch!)

Preheat the over to 350 degrees Fahrenheit (or according to the instructions on the cake mix box). Follow the instructions on the cake mix box when preparing the cake batter. If you are only baking 12 cupcakes, I would recommend only using half of the cake mix and cutting the necessary ingredients in half accordingly. Once the batter is prepared, line the cupcake/muffin pan with paper cupcake liners. Fill the paper liners about halfway with the cake mix batter. Gently place the ice cream cones centered on top of each batter space and push very slightly down so that the cone is fixed. Note that the cones might shift or tilt while baking. Place the cupcake pan in the oven and bake for the appropriate time frame based on the cake mix box (note that if you cut the recipe in half, you will also need to cut the bake time in half).Once bake time is up, set aside the cupcake pan to cool for about 15 minutes. Then gently remove the paper liners and spread the whipped frosting on top of the cupcake end covering it to the brim of the cone. Place each cone upright when done applying the whipped frosting. Add several dashes of rainbow sprinkles on top of the whipped frosting to complete the look.