Ice Cream Cone Cupcakes
User Reviews
5
Ice Cream Cone Cupcakes
Description
This recipe uses ready-made cake mix prepared according to package instructions, carefully spooned into flat-bottomed ice cream cones placed upright in a mini muffin pan. Baking at 350°F for 15-18 minutes cooks the batter fully while maintaining the cone shape. The buttercream frosting is made by whipping softened butter with vanilla, salt, powdered sugar, and milk until smooth and fluffy.
The frosting is piped in concentric spirals from the edge inward and finished with a peak, mimicking the look of soft-serve ice cream atop the cupcake. Sprinkles can be scattered on top for decoration. This presentation offers a whimsical twist on traditional cupcakes, combining the texture of cake and cone with creamy frosting.
The cupcakes are baked and frosted just before serving to keep the cones crisp and the frosting fresh. Variations in cake flavor can be made by choosing different cake mix flavors or homemade recipes. Using a piping bag or a makeshift bag made from a zip-lock bag aids in neat frosting application.
Ingredients
- 24 ice cream cone flat bottomed (we find the Keebler brand works best)
- 1 box cake mix any flavor
Buttercream Frosting
- 1 cup butter softened
- 2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 pounds powdered sugar
- 1/3 cup milk (add up to an extra tablespoon of milk if frosting is too thick)
- candy sprinkles optional
Instructions
- Preheat oven to 350 degrees.
- Place ice cream cones into the cups of a mini muffin pan.
- Prepare cake mix according to box directions.
- Fill each ice cream cone no more than 3/4 full of batter, they will overflow if too much batter is inside! (Helpful Hint: To fill easier and with a lot less mess, put the cake batter into a gallon size zip-lock bag and cut out the bottom corner. Squeeze the batter into each cupcake!) Bake for 15-18 minutes or until inserted toothpick comes out clean.
- Meanwhile in separate bowl, beat butter with mixer until fluffy.
- Add vanilla, salt, powdered sugar and milk.
- Continue beating until smooth.
- To pipe on frosting to look like ice cream, start on the outside edge of the cupcake and spiral around the outside base making concentric circles towards the middle and then pull it off forming a peak like a soft serve ice cream cone. (For a big swirl, use same zip lock bag method used to fill cupcake batter.)
- If using candy sprinkles, be sure to add them immediately after frosting so they will stick before the frosting dries. If the frosting does dry, you can use a fine mist spray bottle and mist them with water and then add sprinkles.
Notes
- For a more homemade taste, use a recipe of dry cake mix combined with egg whites, oil, milk, and sour cream instead of a boxed mix.
- Filling the cones no more than three-quarters full prevents batter overflow during baking.
- Use a piping bag or a zip-lock bag with a corner cut off for easier cupcake batter and frosting application.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 92mg | 4% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 240IU | 5% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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