Cone Cupcakes Recipes

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ICE CREAM CONE CUPCAKES



Ice Cream Cone Cupcakes image

These cute cupcakes are fun for everyone! Make them for parties or other times when you just want an easy cupcake! Top with desired icing or just eat plain!

Provided by CupcakeGirl

Categories     Desserts     Cakes     Cupcake Recipes

Time 30m

Yield 24

Number Of Ingredients 9

1 cup white sugar
½ cup hard margarine
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
24 flat-bottomed ice cream cones

Steps:

  • Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
  • Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
  • Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 19 g, Cholesterol 16 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 133.4 mg, Sugar 9 g

ICE CREAM CONE CUPCAKES



Ice Cream Cone Cupcakes image

Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12

Number Of Ingredients 15

Swiss Meringue Buttercream, plus 1/2 recipe chocolate variation
Gel-paste food color, optional
Melted chocolate
Chopped roasted salted peanuts
Maraschino cherries
Assorted candy sprinkles
12 sugar cones
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

Steps:

  • Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
  • Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
  • Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.

ICE CREAM CONE CUPCAKES



Ice Cream Cone Cupcakes image

Make and share this Ice Cream Cone Cupcakes recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 38m

Yield 24 serving(s)

Number Of Ingredients 4

1 (18 ounce) cake mix, any type (plus ingredients required on the box)
24 flat-bottomed ice cream cones
1 (16 ounce) can frosting (or homemade if preferred)
candy sprinkles (or cake decorations)

Steps:

  • Heat oven to 400°F.
  • Prepare batter for cupcakes per instructions on the box.
  • Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
  • Place the cones on a baking sheet and bake for 15 to 18 minutes.
  • Cool and frost, then decorate with sprinkles as desired.

CONE CUPCAKES



Cone Cupcakes image

My daughter made these when she was in Brownies. These were quite a hit with the girls. You can use a lemon icing, green buttercream icing, or a peanut butter icing--or a combination of all.

Provided by Carol

Categories     Desserts     Cakes     Cupcake Recipes

Yield 24

Number Of Ingredients 9

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
24 flat bottomed ice cream cones

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
  • Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 19 g, Cholesterol 26.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 116.8 mg, Sugar 9 g

CANDY-TOPPED CUPCAKE CONES



Candy-Topped Cupcake Cones image

The cake bakes right inside the cone! Just decorate and enjoy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
30 to 36 flat-bottom ice cream cones
1 container Betty Crocker™ Whipped frosting (any flavor)
Assorted candies and decorations, if desired

Steps:

  • Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
  • Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
  • Frost with frosting and decorate. Store loosely covered.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake Cone, Sodium 125 mg, Sugar 13 g, TransFat 1 g

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES



Chocolate-Dipped Ice Cream Cone Cupcakes image

I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

1 package French vanilla or yellow cake mix (regular size)
24 ice cream cake cones (about 3 inches tall)
FROSTING:
1 cup butter, softened
1/2 cup shortening
6 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract
GLAZE:
4 cups semisweet chocolate chips
1/4 cup shortening
Colored sprinkles

Steps:

  • Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY



Neapolitan Ice Cream Cone Cupcakes Recipe by Tasty image

Here's what you need: brownie mix, strawberry cake mix, vanilla cake mix, ice cream cones, unsalted butter, powdered sugar, vanilla extract, milk, maraschino cherry, sprinkles

Provided by Betsy Carter

Categories     Snacks

Yield 36 cones

Number Of Ingredients 10

1 box brownie mix, plus box ingredients
strawberry cake mix, plus box ingredients
vanilla cake mix, plus box ingredients
36 ice cream cones
1 ½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1 ½ teaspoons vanilla extract
3 tablespoons milk
maraschino cherry, optional, to serve
sprinkles, optional, to serve

Steps:

  • Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
  • Preheat oven to 350˚F (180˚C).
  • Place cones in each well of muffin tin.
  • Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
  • Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
  • In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
  • Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
  • Top with cherries and sprinkles.
  • Enjoy!

Nutrition Facts : Calories 298 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 32 grams

ICE CREAM CONE CAKES



Ice Cream Cone Cakes image

A creative, fun twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate in these Ice Cream Cone Cakes. The best part? Cake cones can be topped with tons of kid-favorite treats such as candy sprinkles, breakfast cereal, and so much more. Mix it up next birthday with these cupcakes in ice cream cones or hand them out as party favors.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ Party Rainbow Chip Cake Mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker™ Rich & Creamy Frosting (any flavor)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
  • Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 24 g, TransFat 1 1/2 g

CUPCAKE CONES



Cupcake Cones image

Children love this treat, which is not as messy as a piece of cake. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 12

1/3 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
24 ice cream cake cones (about 3 inches tall)
Frosting of your choice
Sprinkles or chopped peanuts, optional

Steps:

  • In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

Nutrition Facts : Calories 171 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE NUTTY CONE CUPCAKES



Chocolate Nutty Cone Cupcakes image

Provided by Katie Lee Biegel

Categories     dessert

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 6

One 15.25-ounce box chocolate cake mix
One 16-ounce canister vanilla frosting
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
8 sugar cones, lightly crushed
1/2 cup chopped salted peanuts
Vanilla ice cream, for serving

Steps:

  • Prepare and bake the chocolate cake mix according to the package instructions for cupcakes. Let cool completely.
  • Frost the cupcakes with the vanilla frosting. Top one cupcake with about 1 tablespoon chocolate sauce (it is best to do one cupcake at a time). Working quickly, before the sauce hardens, top with some sugar cone and salted peanuts. Repeat with the remaining cupcakes. Serve with vanilla ice cream on the side, if desired.

CHOCOLATE CUPCAKE CONES



Chocolate Cupcake Cones image

Be the hero at your child's birthday party with these faux ice cream cones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 14

Number Of Ingredients 11

14 flat-bottom wafer ice-cream cones
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons milk
5 ounces unsweetened chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups plus 2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1/2 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Stand cones on an ungreased baking sheet. In a mixing bowl, whisk together flour, baking soda, and salt; set dry ingredients aside.
  • Fill a medium saucepan with water and set over medium heat; bring water to a boil. Reduce heat, and let water simmer. In the metal bowl of an electric mixer, combine milk, 2 1/2 ounces chocolate, and 1 stick butter. Set bowl over simmering water, stirring occasionally, until butter and chocolate have melted. Remove bowl from heat; stir in 1 cup sugar.
  • Transfer bowl to mixer fitted with the paddle attachment. Add reserved dry ingredients, and beat until well combined. Add egg and 1 teaspoon vanilla; beat to combine. Pour batter into cones, filling each cone three-quarters full.
  • Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack to cool completely.
  • Meanwhile, make the icing: Combine remaining 1/2 cup plus 2 tablespoons sugar and cream in a heavy saucepan. Set over high heat, and bring to a boil, stirring constantly. Reduce heat to medium; simmer, without stirring, 5 minutes. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted. Stir in remaining 4 tablespoons butter and 1/2 teaspoon vanilla. Chill, stirring occasionally, until icing is cool enough to spread. Using an offset spatula, spread icing over cupcake tops. Serve.

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From youtube.com


HOW TO MAKE ICE CREAM CONE CUPCAKES: EASY BAKING HACK -BAKING …
2018-09-07 Keyword: how to make ice cream cone cupcakes, ice cream cone cupcake recipe, Ice Cream Cone Cupcakes, ice cream cone cupcakes holder, ice cream cone cupcakes recipe Servings: 12 cupcakes per 9x13-inch pan. Calories: 174 kcal. Ingredients. 1 9x13-inch rectangular baking pan; heavy duty foil; 12 ice cream cones; 1 cake batter of your …
From bakingamoment.com


ICE CREAM CONE CUPCAKES - THE ITSY-BITSY KITCHEN
2019-05-27 Baker’s tip: To make chocolate frosting instead of vanilla frosting, substitute 1/3 cup of cocoa powder for 1/3 cup of the powdered sugar.Add it when you add the sugar; if your cocoa powder has a lot of clumps in it then sift it first. Frost and decorate your cupcakes as desired.
From itsybitsykitchen.com


ICE CREAM CONE CUPCAKES - SPEND WITH PENNIES
2019-07-29 Preheat oven to 350°F. Place ice cream cones into the wells of a cupcake tray. Prepare cake mix according to box directions. Fill cones ⅔ full and bake 18-20 minutes or until a toothpick comes out clean. Allow to cool completely and …
From spendwithpennies.com


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