A Cupcake in an Ice Cream Cone

Ingredients

• 12 flat bottomed ice cream cones
• ¼ cup unsalted butter softened to room temperature (56g)
• ¼ cup canola or vegetable oil (60ml)
• ¾ cup sugar (150g)
• 2 large eggs room temperature preferred
• 1 ½ teaspoon vanilla extract
• 1 ½ cups all-purpose flour (185g)
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup buttermilk* (160ml)
• 3 Tablespoons colored sprinkles or quinns (not nonpareils) optional
• Ice Cream Cone Cream Cheese Frosting
• ½ cup (1 stick) unsalted butter softened (113g)
• 8 oz cream cheese (brick-style, not spreadable) softened (226g)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (500g)
• ¼ cup cocoa powder (33g)
• 1-3 Tablespoons heavy cream or milk if needed
• Additional sprinkles for serving optional