Ice Cream Cone Cupcakes

I made ice cream cone cupcakes for a kid’s fifth birthday Saturday. Cake batter baked directly inside flat-bottomed ice cream cones, frosted to look like ice cream scoops with sprinkles. Reimbursement $50 tip $30.

The recipe is below.

Ice Cream Cone Cupcakes

Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 24

Ingredients

• 24 flat-bottomed ice cream cones
• 1 box (15.25 oz) strawberry cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2–3 drops pink food coloring (optional)
• Sprinkles, for topping
• 24 maraschino cherries, for topping

Instructions

1. Preheat oven. Preheat your oven to 350°F (175°C). Stand ice cream cones upright in a 24-cup mini muffin tin or arrange snugly in a deep baking dish so they don’t tip.
2. Make the batter. In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and water. Beat with a hand mixer on medium speed for 2 minutes until smooth and well combined.
3. Fill the cones. Spoon or pipe the batter into each ice cream cone, filling about 2/3 of the way full. Do not overfill — the batter will rise as it bakes.
4. Bake. Bake for 18–20 minutes, or until a toothpick inserted into the center of the batter comes out clean. Remove from oven and let cool completely on a wire rack before frosting.
5. Make the frosting. Beat the softened butter with a hand or stand mixer on medium-high speed for 3 minutes until fluffy. Add powdered sugar one cup at a time, mixing on low between additions. Add heavy cream, vanilla extract, and food coloring if using. Beat on high for 2 minutes until light and creamy.
6. Frost and decorate. Transfer frosting to a piping bag fitted with a large star tip. Pipe a generous swirl of frosting on top of each cooled cone cupcake to mimic a soft-serve ice cream swirl. Top each with sprinkles and a maraschino cherry.
7. Serve. Serve immediately or store upright in a tall-sided container at room temperature for up to 1 day, or refrigerate for up to 3 days. Let come to room temperature before serving.

Nutrition (per serving)

Calories: 280 | Protein: 2g | Fat: 13g | Carbs: 40g | Fiber: 0g | Sodium: 195mg