Ice Cream Cone Cupcakes
A fun and delightful treat that combines cupcakes and ice cream cones, perfect for parties and celebrations.
Ingredients
Cupcake Batter
- 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 pieces cake-style ice cream cones, flat-bottomed
Frosting
- 1 cup unsalted butter, room temperature
- 6 cups powdered sugar
- 2 tablespoons clear vanilla extract
- as needed sprinkles For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin pan with ice cream cones in each cup.
- In a large bowl, combine the white cake mix, instant vanilla pudding, eggs, vegetable oil, milk, and sour cream. Mix until well combined.
- Fill each ice cream cone about 2/3 full with the batter.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely.
Frosting
- While cooling, prepare the frosting by creaming the butter and gradually mixing in the powdered sugar and clear vanilla extract until fluffy.
Assembly
- Frost the cupcakes with the buttercream and add sprinkles on top.
- Serve and enjoy your Ice Cream Cone Cupcakes!
Notes
Make sure not to overfill the cones; only fill them about 2/3 full. Experiment with different flavors of cake mix and frosting for variety. These cupcakes can be easily frozen for later consumption (without frosting).