Preheat the oven to 350 degrees F. Stand each ice cream cone in a baking dish or muffin tin. Set aside.

In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk until just incorporated.

In a medium bowl, add butter, milk, sour cream, eggs, and vanilla extract. Whisk until the eggs and sour cream is thoroughly incorporated.

Pour the wet ingredients in with the dry ingredients and whisk until combined and the batter is smooth.

Scoop 2-3 tablespoons of batter into each cone.

Once all of the cones are filled, immediately place in the oven for 20 minutes. If the batter sits in the cone too long before baking it will start to get soggy quickly.

After 20 minutes or when a skewer comes out clean from the center of one of the cupcakes, remove from oven and allow to cool.

While the cupcake cones are cooling, add the butter and vanilla to a large bowl. Beat with a hand mixer on medium speed until creamy.

Add in 4 cups of powdered sugar and milk. Beat on low until the powdered sugar is incorporated. If the frosting is too thin, add additional powdered sugar 1/4 cup at a time and beat in each addition before adding the next.

Once the powdered sugar is worked into the frosting, turn mixer up to medium/high and beat for an additional 30 seconds to one minute until light and fluffy.

Add the frosting into a piping bag fitted with a Wilton 1M piping tip.

Pipe frosting onto cupcakes or spread on with a knife. Garnish with rainbow sprinkles.

Store in an airtight container at room temperature for 2 to 3 days. The cones will continue to soften over time so the sooner they’re eaten, the better.