Ice Cream Cone Cupcakes
These easy ice cream cone cupcakes are baked right inside a cone and topped with swirled frosting to look like soft serve ice cream. With a few simple upgrades, they turn out moist, flavorful, and bakery-quality every time.
Servings: 12 cupcakes
Calories: 180kcal
Ingredients
- 12 flat-bottom ice cream cones
- 1 box cake mix
- Eggs, oil, water (per box instructions)
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream or Greek yogurt
- 1 can Vanilla or Buttercream Frosting
- Sprinkles optional
- Cherries optional
Instructions
- Preheat oven to 325°F and place cones upright in a muffin tin to keep them stable.
- In a large bowl, prepare the cake batter according to package directions.
- Stir in the vanilla extract and sour cream until smooth.
- Fill each cone ½ to ⅔ full with batter.
- Bake for 22–27 minutes, or until a toothpick inserted comes out clean or the tops spring back lightly when touched.
- Let the cupcakes cool completely in the muffin tin before frosting.
- Pipe frosting on top using a large star tip (like a 1M) to create that classic soft serve swirl.
- Add sprinkles and a cherry on top if desired.
Notes
- Don’t overfill cones
- Store loosely covered
Nutrition
Calories: 180kcal | Carbohydrates: 38g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.2g | Cholesterol: 1mg | Sodium: 309mg | Potassium: 33mg | Fiber: 1g | Sugar: 18g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 96mg | Iron: 1mg
