Ice Cream Cone Cupcakes

Looking for a unique treat for your next birthday party or summer BBQ? Try these fun ice cream cone cupcakes made with confetti cake mix and topped with buttercream frosting and sprinkles.

Course Dessert

Cuisine Cake

Keyword fun cupakes, ice cream cone cupcakes

Prep Time 15

Cook Time 20

Total Time 25

Servings 20

Baking Temp 350°F

Calories 230kcal

Equipment

2 Standard muffin pans
Electric mixer with large mixing bowl
Frosting piping bag

Ingredients

20 standard ice cream cones (cake cups)
1 box (15.25 oz) vanilla cake mix with candy bits
1 cup water
½ cup canola oil
3 large eggs
1 container (12 oz) whipped buttercream frosting

Instructions

Preheat oven to 350°F. Place aluminum foil over muffin pans. Carefully cut “x” shapes into the muffin slots. Place ice cream cones into the openings and set pans aside.
In large mixing bowl of electric mixer, combine cake mix, water, oil, and eggs. Beat on medium speed for 30 seconds. Scrape down sides of bowl and then beat on medium speed for 2 minutes.
Using a medium-sized cookie scoop, divide the batter among the prepared ice cream cones, leaving empty space at the top for the cupcakes to rise. Do not overfill.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans.
Put buttercream frosting in piping bag and cut off tip. Pipe frosting on cupcakes and top with sprinkles, if desired.

Notes

Choose a frosting and sprinkle color combination to fit any holiday!
Use a zipper storage bag with the corner cut off in place of a frosting piping bag if needed.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition

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