Preheat the oven to 350°F degrees. Cover the top of a 9×13 baking pan with foil and cut slits into the foil to insert the ice cream cones.
Note: The foil will keep the cones from tipping over during baking.
In a medium bowl, combine the flour, baking powder, and salt then whisk to combine. Set aside.
In a stand mixer with a paddle attachment, combine butter and sugar then cream together for 5-7 minutes until light and fluffy.
Add eggs one at a time, beating thoroughly for each egg, then add the vanilla extract and mix until combined.
On medium-low speed, alternate between adding the dry ingredients and milk, being careful not to overmix the batter. Once all ingredients are incorporated, stop the mixer and fold in rainbow sprinkles.
Fill the ice cream cones, leaving a 1-inch gap from the top of the cone. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean, then allow to cool completely.
Top each cupcake with a scoop of Alden’s Organic Old Fashioned Vanilla, then add sprinkles and a cherry.