Instead of making cupcakes in papers, bake them in flat bottomed ice cream cones. There is less mess when children eat them and there is no waste.

Just pour your cake batter into the cones (place them on a cookie sheet first) about 2/3-3/4 full. Cake should rise above the cone when baking. Then frost and decorate. (The cone is not affected by baking.) Bake about as long as a layer cake, 30-35 minutes. Test with toothpick for doneness.