Ice Cream Cone Cupcakes

Course Cake, Dessert

Cuisine American, Southern

Keyword easy-ice-cream-cone-cupcakes-recipe, ice-cream-cone-cupcakes

Prep Time 15

Cook Time 15

Cooling time 30

Total Time 1

Servings cupcakes

Calories 215kcal

Ingredients

1 15.25 oz box yellow cake mix plus eggs, oil and water to prepare
30 regular flat-bottom ice cream cones
1 8 oz block cream cheese softened
1/2 cup salted butter softened
2-4 Tbsp heavy cream
1 tsp pure vanilla extract
4 cups powdered sugar
assorted jimmies and sprinkles for decorating

Instructions

Cupcakes: Preheat oven to 350°F. In a medium size mixing bowl, use an electric mixer to beat together cake mix, oil, water and eggs as called for on package.
Cover 3 standard muffin pans with foil. Cut an "x" into the center of each cup to form a holder. Arrange ice cream cones in each cup. (If you have an oven safe ice cream cone holder, skip this step) Use a measuring cup or scoop to fill cones slightly above halfway with batter.
Bake for 12-15 minutes or just until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
Frosting: In a medium size mixing bowl, cream together cream cheese, butter, 2 Tbsp cream and vanilla. Lower the speed of mixer and gradually add powdered sugar. Add additional cream 1 Tbsp at a time to spreading consistency, if needed.
Frost cooled cones and decorate with jimmies or sprinkles, as desired.
Serve immediately. Cupcakes are best eaten the day they're made.
Microwave Ice Cream Cone Cupcakes:
Place 4 flat-bottom cones on a microwave safe platter or plate leaving space between.
Fill halfway with cake batter.
Microwave in a 1000w microwave for 60-90 seconds until a toothpick inserted into the center comes back clean. (Adjust time based on the wattage of microwave used).
Cool then top with frosting and decorate.
The same rule applies as baked, they're best eaten the day they're made.

Notes

Cake Flavor - You can use any flavor of box cake mix you like to make your favorite kind of cake. Chocolate cupcakes, strawberry, funfetti cupcakes, lemon, red velvet or any flavor that your family enjoys.
Cupcake Frosting - You may also opt to use premade canned frosting in various flavors. You may also opt to use a store-bought can of white frosting, chocolate frosting or any kind of frosting that goes well with the cake flavor you're making or use various flavors.
Scratch Cake Batter - If you'd like to make your own cake batter from scratch, see my no-fail recipe for Old Fashioned Butter Cake here.
How Do You Keep the Cones Upright? It's easiest to make these ice cream cupcakes with flat bottomed cones. If you cover a muffin tin with aluminum foil then use a sharp paring knife to cut a small opening, you can insert the cones into the holes to secure them for baking.
Don't Overfill the Cones - It may be tempting, but don't overfill the cones. When filling the cones, think just slightly over halfway to keep the cake contained as it bakes.
Decorating - You can have fun and decorate these to suit your taste. Top them with chopped pecans, peanuts or walnuts, English toffee bits, sprinkles, jimmies. a maraschino cherry, M&m's, mini chocolate chips, or chopped candy bars. Use any edible decorations you like on the tops to suit the occasion.
Piping Bag - I use a pastry bag fitted with a jumbo star tip to frost these ice cream cone cupcakes. You can also use a Ziploc bag with the corner snipped off to frost the tops. You can also go old school and frost them using an offset spatula.

Nutrition