1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, softened
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
20-24 flat bottomed ice-cream cones
2 cans(16 ounces each) vanilla frosting
Preheat oven to 350. Beat sugar and butter in large bowl with electric mixer on high speed. Add eggs, milk and vanilla; mix well. Combine flour, baking powder, and salt in another bowl. Add to butter mixture; beat on low speed until combined. Beat mixture on high speed until batter is smooth and light, about 3 minutes.
Divide batter among ice-cream cones, filling about 3/4 full. Place cones on baking sheet. Bake until cakes spring bake when centers are gently pressed, 20-25 minutes. Cool completely.
Spread frosting on cooled cupcakes. Top with colored sprinkles.