Ice Cream Cone Cupcakes
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
1 hr
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Servings
22 cupcakes
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Calories
536 kcal
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Course
Baked Goods
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Cuisine
American
Ice Cream Cone Cupcakes
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Ice Cream Cone Cupcakes combine the fun of a fluffy frosted cupcake with the delight of a cake ice cream cone to hold it in. This kid-friendly dessert is perfect for parties!
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Ingredients
For the Cupcakes
- 22 cake ice cream cones the kind with the flat bottoms
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the Frosting
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ¼ cup whole milk
- Sprinkles optional
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Instructions
- Preheat oven to 350 degrees. Place cake ice cream cones upright in 13x9 baking pan (some people use a muffin pan, find what works for you). Set aside.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a mixing bowl, whisk oil and sugar until fluffy. Add in eggs and vanilla extract.
- Fold in dry ingredients. Add milk and beat for about 1 minute, until thick and smooth.
- Spoon batter (or use a small cookie scoop) into the cones, until halfway full (about 1 1/2-2 Tablespoons of batter). Bake cupcakes for 25-28 minutes, until a toothpick inserted into the center comes out clean.
- Cool cupcake cones completely before adding frosting.
- For the frosting, beat butter until pale in color, about 2-3 minutes. Add in cocoa powder, salt, and powdered sugar. Beat in milk until desired consistency.
- Transfer chocolate frosting to a piping bag or ziploc bag with a large star tip. Pipe frosting onto cooled cupcakes, add sprinkles if desired.
Notes
- To save time, you can swap out the homemade cake batter for your favorite cake mix.
- Store cupcakes in airtight container at room temperature for up to 5 days.
- The ice cream cones should stand up on their own when you pack them into the 13x9 baking pan. You can also place a sheet of foil over the pan and cut holes to keep the cupcakes standing up.
Nutrition Information
Show Details
Serving
1cupcake
Calories
536kcal
(27%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
15g
Cholesterol
92mg
(31%)
Sodium
270mg
(11%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Nutrition Facts
Serving: 22cupcakes
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 536kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 92mg | 31% |
| Sodium | 270mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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