Ice Cream Cone Cupcakes
Servings 22 Ice Cream Cone Cupcakes
Summertime is the best time for making cupcakes in ice cream cones! Make with an assortment of cake mix and frosting flavors for fun "ice cream" combinations.
Ingredients
- 13.25 box yellow cake mix any flavor, 9x13 size, plus ingredients required to prepare
- 22 ice cream cones
- 8 ounces whipped cream or frosting , 1 tub
- sprinkles for topping
Instructions
- Preheat oven to 350°F.
- Place ice cream cones into the wells of a mini cupcake tray.
- Prepare cake mix according to box directions.
- Fill cones ⅔ full and bake 18-20 minutes or until a toothpick comes out clean.
- Allow to cool completely and top with whipped cream or frosting and sprinkles.
Notes
Number of cupcakes may vary based on cone size.
A 9x13 sized cake batter should fill 22-24 average ice cream cones.
Keep the cones from falling over (especially while decorating) by placing them in a muffin pan. Mini muffin tins are the right size and hold the cones in place.
If your cones seem tippy, make small wreaths of aluminum foil inside the muffins tins to keep the cones from tipping over while decorating or displaying.
Avoid leaks: Cones that have pieces missing on the top ridge tend to leak down the sides a little bit so I buy a few extra cones so I can choose the best of the bunch.
If using frosting, whip it gently with a whisk to incorporate air and make the frosting look more like ice cream!
Nutrition Information
Calories: 127, Carbohydrates: 26g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 183mg, Potassium: 21mg, Fiber: 1g, Sugar: 14g, Calcium: 52mg, Iron: 0.6mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
