Ice Cream Cone Cupcakes
Introduction
If you’re looking for a fun and delicious treat, Ice Cream Cone Cupcakes are the perfect choice! They bring together the joy of cake and the excitement of ice cream cones into one delightful bite. These cupcakes make any day special and are great for celebrations, family gatherings, or just a sweet snack.
Why Make This Recipe
Ice Cream Cone Cupcakes are not just cute; they are also super easy to make! You can whip them up quickly, and they are always a hit with both kids and adults. Plus, who wouldn’t want to eat a cupcake that looks like an ice cream cone? They are perfect for sunny days or any fun occasion!
How to Make Ice Cream Cone Cupcakes
Follow these simple steps to create your own batch of Ice Cream Cone Cupcakes.
Ingredients:
- 15.25 ounces white cake mix
- 3.5 ounces instant vanilla pudding
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 cup sour cream
- 32 cake-style ice cream cones, flat-bottomed
- 1 cup unsalted butter (room temperature)
- 6 cups powdered sugar
- 2 tablespoons clear vanilla extract
- Sprinkles (as needed)
Directions:
- Preheat your oven according to the cake mix instructions.
- In a large mixing bowl, combine the white cake mix and instant vanilla pudding. Mix in the eggs, vegetable oil, milk, and sour cream until well blended.
- Fill the ice cream cones with the batter, about 2/3 full.
- Place the cones upright in a cupcake pan and bake according to the cake mix instructions or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the unsalted butter until creamy, then gradually mix in powdered sugar and clear vanilla extract until fluffy.
- Frost each cupcake cone and top with sprinkles.
- Serve and enjoy your Ice Cream Cone Cupcakes!
How to Serve Ice Cream Cone Cupcakes
Serve these cupcakes at room temperature on a fun platter. You can add extra sprinkles on top for a colorful touch. They are great for parties, picnics, or just a family treat!
How to Store Ice Cream Cone Cupcakes
Keep any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, store them in the fridge, but note that they might get a little soft.
Tips to Make Ice Cream Cone Cupcakes
- Make sure not to overfill the cones; 2/3 full is just right.
- Let the cupcakes cool completely before frosting to avoid melting.
- Use different flavored cake mixes or pudding for a fun twist.
Variation
You can try using chocolate cake mix instead of white cake mix for a rich, chocolatey version. Also, consider adding food coloring to the icing for a colorful cupcake!
FAQs
-
Can I use homemade cake batter?
Yes, you can use any cake batter you like, just adjust the baking time as necessary. -
Can I freeze these cupcakes?
Yes, you can freeze them without frosting. Just wrap them tightly and store them for up to a month. -
How do I make the frosting colored?
You can add food coloring to the frosting while mixing it until you reach your desired shade.
Now, go ahead and delight your family with these fun Ice Cream Cone Cupcakes! Enjoy the smiles they bring.
Ice Cream Cone Cupcakes
Ingredients
Cupcake Base
- 15.25 ounces white cake mix Use your favorite white cake mix.
- 3.5 ounces instant vanilla pudding This adds moisture and flavor.
- 4 large eggs large eggs Large eggs are preferable for consistency.
- 3/4 cup vegetable oil Can substitute with melted butter.
- 1/2 cup milk Regular or any plant-based milk works.
- 1 cup sour cream Adds moisture and richness.
- 32 pieces cake-style ice cream cones Use flat-bottomed cones for stability.
Frosting
- 1 cup unsalted butter Room temperature for easy mixing.
- 6 cups powdered sugar Sifted for a smoother frosting.
- 2 tablespoons clear vanilla extract Provides flavor without coloring the frosting.
- as needed Sprinkles Use any colorful sprinkles for decoration.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions.
- In a large mixing bowl, combine the white cake mix and instant vanilla pudding.
- Mix in the eggs, vegetable oil, milk, and sour cream until well blended.
- Fill the ice cream cones with the batter, about 2/3 full.
Baking
- Place the cones upright in a cupcake pan and bake according to the cake mix instructions or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
Frosting
- Beat the unsalted butter until creamy.
- Gradually mix in powdered sugar and clear vanilla extract until fluffy.
- Frost each cupcake cone and top with sprinkles.
