Ice Cream Cone Cupcakes

Bake cupcakes according to box directions (you’ll typically need water, eggs, and oil, as directed in mix package).

For the vanilla buttercream:
Cream butter until light and fluffy. Stir in vanilla and salt. Add powdered sugar a little at a time, mixing until well combined. Add heavy cream as needed to reach desired consistency.

Divide frosting. Dye about 1/2 of the frosting pink with 3-4 drops of pink gel food coloring.

For the chocolate buttercream:
Cream butter until light and fluffy. Stir in vanilla, cocoa powder, and the salt. Stir in powdered sugar a little at time. Add heavy cream as needed.

To assemble:
Cut vanilla wafers in half. Cut each half into a cone shape with a tapered point at the end.

Frost each cupcake with a small amount of vanilla frosting. Place a vanilla wafer cone in the middle of each cupcake. Pipe a swirl of frosting for the ice cream scoop. Pipe 4-5 rosettes at the bottom of the swirl. Alternate between pink and chocolate frosting.

Top each cupcake with some sprinkles, and one gummy cherry.