Description
These Ice Cream Cone Cupcakes are a fun and whimsical twist on classic cupcakes—baked directly inside flat-bottom ice cream cones and topped with colorful frosting and sprinkles. Perfect for birthdays, kids’ parties, or any celebration, they’re easy to customize with your favorite cake flavors, frosting colors, and toppings.
Ingredients
1 box (15.25 oz) cake mix (vanilla, chocolate, or your choice)
Ingredients required on cake mix box (usually eggs, oil, water)
24 flat-bottom ice cream cones
1 container (16 oz) vanilla frosting
Food coloring (gel or liquid)
Sprinkles, for decoration
Optional: Small candies, mini chocolate chips, or other toppings
Instructions
- Preheat Oven & Make Batter – Preheat oven to 350°F (175°C). Prepare cake batter as directed on the box.
- Fill Cones – Place cones upright in muffin tin. Fill each about ⅔ full with batter.
- Bake – Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let cool in tin for a few minutes, then transfer to wire rack to cool completely.
- Color Frosting – Divide frosting into bowls, add food coloring, and mix. Transfer to piping bags if desired.
- Decorate – Frost cooled cupcakes, creating swirls to resemble ice cream. Top with sprinkles, candies, or mini chocolate chips.
Notes
- Use any cake flavor, such as strawberry, carrot, or red velvet.
- Add a candy surprise inside each cone before filling with batter.
- For a healthier twist, use gluten-free or sugar-free cake mix.
- Store at room temperature up to 2 days, or refrigerate up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
