What is not to love about these super cute Ice Cream Cone Cupcakes? My dear friend Ellen made these for her daughter’s birthday party and I wanted to share them with you. If you have a birthday party coming up, or just want a fun, summer treat, this is the recipe for you!


Ice Cream Cone Cupcakes
  1. I box white cake mix (duncan hines moist deluxe)
  2. made as directed on box. (3 egg whites, water and oil)
To the cake mix batter add
  1. 1/2 cup flour
  2. 1/2 cup sugar to batter
  3. 2 tsps pure vanilla extract
  4. 1 tsp almond extract
  5. 1/4 cup sprinkles (if you want funfetti)
  6. 30 cake ice cream cones
  7. 1 jar magic shell ice cream topper
  8. 30 marchino cherries
  9. Sprinkles
  10. 1 recipe Buttercream Frosting
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  1. Using cupcake/muffin tins place cones in the muffin tins and then fill 1/2 up with batter. Do not overfill or you will have a messy nightmare on your hands! (see the picture to gauge how much filling to put in) Bake at 350 for 17-20 minutes or until toothpick comes out clean. Now I must admit I tried this a few different ways with carrying results. Some blogs said to put the batter in regular cupcake liners and then bake with the cone upside down on top. This did not work for me, even when I poked a whole in the bottom to let the steam out. Just standing them up worked great when the extra flour was added to the batter, as long as you don't overfill.
  2. Once cooled, frost using absolutely perfect buttercream recipe from this sight. I also learned the hard way that these babies are very top heavy and will not be transported once frosted unless certain precautions are taken. Before frosting them I wrapped the bottoms in strips of crumbled foil then put them back in the muffing tins. This kept them stable for piping the frosting as well as taking them to the party.
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