Ice Cream Cone Cupcakes

Yield: 22 cupcakes

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 1 hour

Ice cream, cone cupcake on a wire cooling rack.

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Ice Cream Cone Cupcakes combine the fun of a fluffy frosted cupcake with the delight of a cake ice cream cone to hold it in. This kid-friendly dessert is perfect for parties!

Ingredients

For the Cupcakes

22 cake ice cream cones (the kind with the flat bottoms)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup whole milk

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ teaspoon kosher salt
¼ cup whole milk
sprinkles, optional

Instructions

Preheat oven to 350 degrees. Place cake ice cream cones upright in 13x9 baking pan (some people use a muffin pan, find what works for you). Set aside.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a mixing bowl, whisk oil and sugar until fluffy. Add in eggs and vanilla extract.
Fold in dry ingredients. Add milk and beat for about 1 minute, until thick and smooth.
Spoon batter (or use a small cookie scoop) into the cones, until halfway full (about 1 ½-2 Tablespoons of batter). Bake cupcakes for 25-28 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcake cones completely before adding frosting.
For the frosting, beat butter until pale in color, about 2-3 minutes. Add in cocoa powder, salt, and powdered sugar. Beat in milk until desired consistency.
Transfer chocolate frosting to a piping bag or ziploc bag with a large star tip. Pipe frosting onto cooled cupcakes, add sprinkles if desired.

Notes

To save time, you can swap out the homemade cake batter for your favorite cake mix.
Store cupcakes in airtight container at room temperature for up to 5 days.
The ice cream cones should stand up on their own when you pack them into the 13x9 baking pan. You can also place a sheet of foil over the pan and cut holes to keep the cupcakes standing up.
See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

Serving Size:

1 cupcake
Amount Per Serving: Calories: 536Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 92mgSodium: 270mgCarbohydrates: 76gFiber: 1gSugar: 56gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.