Ice Cream Cone Cupcakes: A Whimsical Summer Delight

Ice Cream Cone Cupcakes are delightful treats that combine cake and cones for a fun summer dessert.

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Prep Time 30

Cook Time 24

Cooling Time 15

Total Time 1 9

Servings: 12 cupcakes

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

1 box Cake Mix Any flavor such as chocolate or vanilla
12 count Cake Ice Cream Cones Quirky holders for serving

For the Frosting

1/2 cup Softened Butter For creamy texture
4 cups Powdered Sugar Adjust for sweetness
2 tbsp Milk For frosting consistency
1 tsp Vanilla Extract Flavor enhancer

For the Toppings

12 count Maraschino Cherries Traditional cherry on top
1 cup Sprinkles To jazz up the cupcakes

Equipment

Muffin pan
Mixing bowl
Whisk
Piping Bag
Star tip

Method

Baking Instructions

Preheat your oven to 350°F (175°C).
Prepare the cake batter according to the box instructions.
Fill each ice cream cone halfway with cake batter.
Place the filled ice cream cones upright in a muffin pan.
Bake for 21-24 minutes or until a toothpick comes out clean.
Cool in the pan for 10-15 minutes before transferring to a rack.
Whip softened butter and vanilla extract until light and fluffy.
Gradually add powdered sugar and mix until fluffy; adjust with milk if needed.
Pipe the frosting onto each cupcake in a swirl.
Decorate with sprinkles and a maraschino cherry.
Serve and enjoy your Ice Cream Cone Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 30mgIron: 0.5mg

Notes

These cupcakes are easy to customize for any occasion and are perfect for summer gatherings.

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