5 from 14 votes
Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes are baked by filling flat-bottomed ice cream cones with cake batter and baking until risen and cooked through. The cupcakes are topped with buttercream frosting piped to resemble soft-serve ice cream, finished optionally with candy sprinkles. This playful presentation turns cupcakes into handheld treats resembling ice cream cones.
Prep Time
15 mins
Cook Time
15 mins
Decorating time
15 mins
Total Time
45 mins
Servings:
24
cupcakes
Calories:
235 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cupcakes
Amount Per Serving
Calories 235
% 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.