Ice Cream Cone Cupcakes
Making your own ice cream cone cupcakes is easier than you think with this step-by-step guide! They're darling and delicious and perfect for your next celebration!
Servings: 18 cupcake cones
Calories: 151kcal
Equipment
- 13x9 casserole pan
- aluminum foil
- sharp knife
Ingredients
- 18 ice cream cones Make sure you get the cake cones with a flat bottom.
- 1 box cake mix - prepared according to package directions Any flavor is fine!
- 1 tub frosting A thicker consistency is best.
- ice cream toppings Chocolate syrup, crushed nuts, candy sprinkles, small candies, and a cherry for the top!
Instructions
- Add a sheet of foil over your casserole pan and fold it tightly over the edges to secure it. Cut 12 "plus signs" about 1 inch in diameter spaced evenly in the foil.
- Gently press an ice cream cone in the center of each cut until the cone is standing up straight in the pan.
- Follow the directions on the box to make the cupcake batter, then fill each cone with a little less than 1/4 cup of batter.
- Put the pan in the oven at 350 degrees and bake for approximately 20 minutes, or until the batter has set and a toothpick comes out clean.
- Let your cupcakes cool to room temperature before decorating, then go nuts!
Notes
Nutritional information doesn't take toppings into account.
Nutrition
Serving: 1cupcake | Calories: 151kcal | Carbohydrates: 31g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 222mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Calcium: 64mg | Iron: 1mg