Preheat oven to 350 F. Place 12 ice cream cones into 12 muffin tins. In a large bowl, whisk together flour, sugar, salt and baking powder.
Whisk in vegetable oil, milk, eggs and vanilla extract until smooth. Evenly divide the cupcake batter between the prepared ice cream cones. Bake for 20-25 minutes. Let cool completely.
In a large bowl using either a hand or stand mixer, beat softened butter with powdered sugar until fluffy. Add in milk and vanilla extract, beating until smooth.
Pipe frosting onto the cooled cupcakes and decorate.
