Ice Cream Cone Cupcakes

by Melissa on August 4, 2010

These are probably one of the funnest desserts I have ever made! I have been waiting for the perfect time to make these and I finally had the chance when my neighbors had a huge party a couple of weeks ago. I offered to bring something sweet for the kids and these were the perfect choice!  The kids and adults alike all loved these and they were gone in no time.

The only downfall to these cupcakes is transporting them! They are a bit top-heavy, so they topple over easily and they are to tall for a cupcake carrier. Luckily, I only had to get them across the street, but I need to devise a better way to transport them. I am open to ideas if anyone has any!

Because I was making a double batch of these and only had a limited amount of time, I used boxed cake mix, but you could certainly use your favorite recipe.  Using 2 boxes of cake mix, I had more than enough batter for 48 cupcake cones, I actually got an additional 4 cupcakes from each mix.

Ice Cream Cone Cupcakes

  • 1 box cake mix, prepared according to directions on the box
  • 1 box of ice cream cones (24)
  • Buttercream Frosting (4-5 cups, depending on how you decorate them, I used 1.5 batches of this recipe)
  • Sprinkles or other toppings

Pre-heat the oven to 350 degrees. Place 1 ice cream cone in each cup of a mini muffin pan. Fill cone to just barely over the bottom ridge with the cake batter, leaving about 1 inch of space at the top. Bake for 15-20 minutes, or until the a toothpick inserted into the middle of the cake comes out clean.

Let cool completely. Frost and decorate as desired. I used a piping bag fitted with the Wilton 1M tip and topped the chocolate cupcakes with chocolate sprinkles and the vanilla cupcakes with rainbow sprinkles.

Source: These are all over the internet with no clear original source

My little girl patiently waiting to dig in to her cupcake!

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