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Cakes

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

This recipe is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I've found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff the pan so the cones don't shift too much in the oven.)

Ice Cream Cone Cupcakes

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About This Recipe

Yield:Serves 24
Active time:1 1/2 hours
Total time:2 hours
Special equipment:cupcake tin or popover pan, aluminum foil, stand mixer or electric mixer, wire racks
This recipe appears in: Weekend Baking Project: Ice Cream Cone Cupcakes American Classics: Ice Cream Cone Cupcakes
Rated:

Ingredients

  • For the Cupcakes
  • 1 box cake mix (plus any required ingredients: water, oil, eggs etc)
  • 24 flat bottomed wafer cones
  •  
  • For the Frosting
  • 1 cup (2 sticks) butter, unsalted
  • 1 1/2 cups confectioners sugar
  • 2 teaspoons vanilla extract
  • Food coloring (optional)
  • Sprinkles (optional)

Procedures

  1. 1

    Preheat the oven to 350°F. Prepare cake mix according to directions. Fill ice cream cones 2/3 full and place in baking tray.

  2. 2

    Bake in 350°F oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.

  3. 3

    Remove from pan to a wire rack to cool completely (be sure to leave ample room between the cones so they don't get knocked over).

  4. 4

    In a large bowl or the bowl of a stand mixer combine butter and sugar, beating until light and fluffy. Add vanilla and mix until thoroughly combined. Divide frosting between several ramekins and add food coloring, as desired.

  5. 5

    Once cupcakes have cooled completely, frost and decorate with sprinkles. Store covered up to two days.

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