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–+ servings
Ice Cream Cone Cupcakes

Delightful Ice Cream Cone Cupcakes for Fun Summer Treats

These Ice Cream Cone Cupcakes combine fluffy cake and crispy cones for a delightful summer treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 1 hour 4 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Box Cake Mix Choose any flavor you love.
  • 24 pieces Cake Ice Cream Cones Use standard-size for best results.
  • 24 pieces Maraschino Cherries Can be omitted if preferred.
For the Frosting
  • 1 cup Softened Butter Ensure it's at room temperature for easy whipping.
  • 3 cups Powdered Sugar Sift if clumpy for extra smoothness.
  • 1-2 tbsp Milk Adjust for desired consistency.
  • 1 tsp Vanilla Extract Consider almond extract for a tasty twist.
For Decoration
  • Sprinkles Mix and match types for colorful decoration.

Equipment

  • Oven
  • Muffin pan
  • Mixing Bowl
  • piping bag
  • measuring cups
  • Mixing Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather baking materials and prepare your workspace.
  2. Prepare the box cake mix according to the package instructions. Mix until smooth.
  3. Fill each cake ice cream cone about halfway with the prepared cake batter.
  4. Transfer the filled muffin pan into the preheated oven and bake for 21-24 minutes. Check for doneness.
  5. Let the cupcake-filled cones cool significantly in the pan.
  6. Once cooled, whip the softened butter and vanilla extract together until light and fluffy.
  7. Gradually mix in powdered sugar until smooth, adjusting consistency with milk as needed.
  8. Transfer frosting to a piping bag and pipe onto each cooled cupcake cone.
  9. Decorate with sprinkles and a maraschino cherry on top.
  10. Serve immediately or store in an airtight container for up to three days.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgSugar: 18gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

These cupcakes can be made a day ahead; frost just before serving for freshness.

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