Pre-heat your oven to 350 degrees Fahrenheit, make the cake mix according to the instructions on the box.
Place your ice cream cones into a mini muffin tin. Pour the prepared batter into the ice cream cones, filling them about half way.
Bake the cupcakes for about 18 min or until done. The tops should be light and springy.
Let the cupcakes cool on a cooling rack. Once cooled, begin making the buttercream frosting.
In the bowl of your mixer, cream the butter until light and fluffy. Add powdered sugar, 1 cup at a time and adding some heavy cream after each addition.
Beat until smooth, adding more cream if the mixture is too thick and add more powdered sugar if too loose.
Fill a piping or freezer bag with frosting. Pipe swirls of frosting on top of each cupcake cone.
Decorate with sprinkles, candy, or whatever you want!
Serving Size 2
Servings 24