Cover a cupcake pan with a sheet of aluminum foil, make sure it’s secured on all sides.
Poke a slit with a knife in the center of each cupcake portion of the tin. This will be used to hold the cones up while baking. Place the ice cream cone in the center of each cupcake area. Make sure the cone is standing up in the pan.
Prepare cake mix according to the directions on the box.
Fill cone 1/2 full with batter.
Bake for 20 minutes or until toothpick inserted comes out clean.
Let them cool completely before frosting.
I’ve always used store bought frosting and the Pampered Chef Easy Accent Decorator for icing cupcakes.