Ice Cream Cone Cupcakes
Easy and delicious Ice Cream Cone Cupcakes are a fun dessert kids will flip for. Cupcakes baked in ice cream cones and topped with frosting.
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Servings: 24 Cupcakes
Ingredients
- 15.25 ounces yellow cake mix (1 box)
- 2 eggs
- ½ cup vegetable oil
- 1 cup water
- 24 ice cream cups
- 2 tubs store-bought icing, white (16 ounces each)
- ¼ cup rainbow jimmies sprinkles
Instructions
- Preheat your oven to 350°F. Arrange your ice cream cups in a muffin pan or baking dish.
- Prepare your cake batter using the instructions and ingredients on the box. Ours called for (3) eggs, ½ cup of vegetable oil, and 1 cup of purified water.
Pour the prepared cake batter into each ice cream cup, filling it to just above the neck of the handle. Filling to this level will allow the batter to rise without oozing over the edges. - Carefully place the muffin pan on the middle rack and bake for 12 - 15 minutes or until a cake tester or toothpick comes out clean. Allow them to cool on a cooling rack for 20 minutes.
- Place your store-bought frosting in a piping bag with a #1M tip. Pipe each ice cream cone cupcake. Sprinkle with your favorite sprinkles.
- Serve and ENJOY!
Notes
- To make these look even more like ice cream, drizzle the frosting with chocolate syrup and top each one with a maraschino cherry.
- Change up the sprinkles! You can use multi-colored ones, theme them for specific holidays, or use glittery ones for extra pizzazz.
- Make your own cake batter if you want the cupcakes to taste extra fresh and yummy! The homemade vanilla cupcake recipe in rainbow cupcakes would work wonderfully.
Nutrition
Serving: 1Cupcake | Calories: 469kcal | Carbohydrates: 59g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Cholesterol: 66mg | Sodium: 275mg | Fiber: 1g | Sugar: 48g
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