Ice Cream Cone Cupcakes
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5.0
3 reviews
Excellent
Ice Cream Cone Cupcakes
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This Ice Cream Cone Cupcakes recipe is such a fun and simple dessert to throw together! With its homemade vanilla cake and fluffy vanilla frosting, these are always a birthday party favorite!
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Ingredients
Cake
- 1/2 cup butter melted
- 1/2 cup milk
- 1/2 cup full-fat sour cream
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 20 flat bottomed ice cream cones
Frosting
- 1 cup butter room temperature
- 4-5 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
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Instructions
Cake
- Preheat the oven to 350 degrees F. Stand each ice cream cone in a baking dish or muffin tin. Set aside.
- In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk until just incorporated.
- In a medium bowl, add butter, milk, sour cream, eggs, and vanilla extract. Whisk until the eggs and sour cream is thoroughly incorporated.
- Pour the wet ingredients in with the dry ingredients and whisk until combined and the batter is smooth.
- Scoop 2-3 tablespoons of batter into each cone.
- Once all of the cones are filled, immediately place in the oven for 20 minutes. If the batter sits in the cone too long before baking it will start to get soggy quickly.
- After 20 minutes or when a skewer comes out clean from the center of one of the cupcakes, remove from oven and allow to cool.
Frosting
- While the cupcake cones are cooling, add the butter and vanilla to a large bowl. Beat with a hand mixer on medium speed until creamy.
- Add in 4 cups of powdered sugar and milk. Beat on low until the powdered sugar is incorporated. If the frosting is too thin, add additional powdered sugar 1/4 cup at a time and beat in each addition before adding the next.
- Once the powdered sugar is worked into the frosting, turn mixer up to medium/high and beat for an additional 30 seconds to one minute until light and fluffy.
- Add the frosting into a piping bag fitted with a Wilton 1M piping tip.
- Pipe frosting onto cupcakes or spread on with a knife. Garnish with rainbow sprinkles.
- Store in an airtight container at room temperature for 2 to 3 days. The cones will continue to soften over time so the sooner they’re eaten, the better.
Notes
- If you’re struggling with the cones tipping over you can cover a bakingdish with tin foil and poke holes in it then place the cones in the holes tohelp hold them up.
- Do not overfill the cones with batter, too much batter will be unable tocook fully.
- For chocolate frosting add 1⁄4 cup of cocoa powder and an extratablespoon of milk to the frosting.
- You can also make funfetti cupcakes by adding 1⁄4 cup of rainbow sprinkles to the cupcake batter.
Nutrition Information
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Calories
329kcal
(16%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
244mg
(10%)
Potassium
64mg
(2%)
Fiber
0.3g
(1%)
Sugar
34g
(68%)
Vitamin A
498IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
33mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 20cupcakes
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 244mg | 10% |
| Potassium | 64mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 34g | 68% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.3mg | 2% |
* 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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