Preheat and prep: Heat the oven to 350°F (175°C). Line a muffin tin with foil, pressing gently into each cup to make a snug “nest” for each cone. This helps keep them upright.

Set the cones: Place one flat-bottom cone into each muffin cup. They should stand straight; use extra crumpled foil for wobbly ones.

Mix the batter: Prepare your cake mix according to the box, or make your favorite cupcake batter. Aim for a pourable but not runny consistency.

Fill carefully: Spoon or pipe batter into each cone, filling them just slightly above halfway (about 2 to 2.5 tablespoons). Don’t overfill—this is the key to avoiding overflow.

Bake: Place the muffin tin on a baking sheet for stability. Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean. Tops should be lightly golden and springy.

Cool completely: Let the cones cool in the tin for 5 minutes, then carefully move them to a wire rack. Cool fully before frosting, or the frosting will melt.

Make the frosting: If using homemade buttercream, beat softened butter with powdered sugar, a pinch of salt, vanilla, and a splash of milk until fluffy. Adjust consistency as needed.

Pipe the “ice cream” swirl: Transfer frosting to a piping bag fitted with a star or round tip. Pipe a tall swirl to mimic soft serve. Aim for height for the classic ice cream look.

Add toppings: Finish with sprinkles, mini chips, or crushed cookies. For a “cherry,” add a red candy or a well-drained maraschino cherry.

Optional chocolate shell: Melt 1/2 cup chocolate chips with 1 teaspoon coconut oil until smooth. Spoon or drizzle a little over the frosting and allow it to set for 5–10 minutes.

Serve: Arrange the cupcakes in a dish filled with rice or sprinkles to keep them upright. Present and enjoy while the frosting is fresh.