Ice Cream Cone Cupcakes
Delightful cupcakes that resemble ice cream cones, perfect for celebrations and family gatherings.
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.
Notes
Use different flavored cake mixes or pudding for a fun twist. Don't frost until cupcakes are completely cooled.