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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

kelsey
These Ice Cream Cone Cupcakes make celebrating a birthday just that much better! Filled and baked with cake batter, topped with vanilla buttercream and finished with sprinkles, they're fun to make and fun to eat!
Prep Time 30 mins
Cook Time 16 mins
Course Dessert
Servings 24

Ingredients
  

  • 24 ice cream cones (cake cones)
  • 1 box cake mix (flavor of choice) + water, oil and eggs noted on box instructions
  • 3-4 c frosting store-bought or homemade (see below)

Instructions
 

  • Preheat oven to 350°F.
  • Place ice cream cones in the holes of a mini muffin tin. (Or put them closely together in a 9x13 baking pan). If the cones aren't setting straight up, see if there's excess crumbs on the bottom that needs scraped off first!
  • In a large bowl, mix the cake batter according to the box instructions and fill the cones about ⅔ full.
  • Bake the filled cones 16-18 minutes or until a toothpick pressed into the center of the cupcake comes out clean; let cool completely.
  • Use a piping bag to frost the cupcakes (or spread on with a butter knife) and top with sprinkles.

Notes

Homemade Frosting Options
Whipped Cream Frosting - Super light and fluffy, this one is a favorite of ours!  It won't pipe as well as buttercream, but could certainly be spread on top with a knife.
Buttercream Frosting - Always a great option!  Rich and creamy and perfectly pipeable!
Glossy Chocolate Frosting - My favorite chocolate frosting is this one, the one I always use to finish the Matilda Chocolate Cake!
 
Keyword cupcakes
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!