Ice Cream Cone Cupcakes
Cake batter baked inside wafer cones, then finished with vanilla frosting and sprinkles for a playful, hand-held cupcake.
Prep 30 min · Cook 20 min · Total 1 hr 20 min · Makes 24 cupcakes
Ingredients
- For the cupcakes:
- 1 box cake mix
- 24 flat bottomed wafer cones
- For the frosting:
- 1 cup butter, unsalted
- 1 1/2 cups confectioners sugar
- 2 teaspoons vanilla extract
- Food coloring, optional
- Sprinkles, optional
Directions
- Heat the oven to 350 degrees F. Make the cake mix as directed on the box. Spoon the batter into the ice cream cones, filling each 2/3 full, and set the cones in a baking tray.
- Bake at 350 degrees F until the tops are golden and a toothpick inserted into the cake comes out clean, 15 to 20 minutes.
- Move the cones out of the pan and onto a wire rack to cool completely, leaving plenty of space between them so they do not get bumped or knocked over.
- In a large bowl, or in the bowl of a stand mixer, beat the butter and sugar together until the mixture is light and fluffy. Add the vanilla and continue mixing until it is fully incorporated.
- Divide the frosting among several ramekins and tint with food coloring, as desired.
- Once the cupcakes are completely cool, frost them and add sprinkles. Store covered up to 2 days.