APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT BUTTER STUFFED CUPCAKE CONES
These "cakes in an ice cream cone" were inspired by Betty Crocker Facebook fans Dawn and Rose and brought to life by the Betty Crocker Kitchens.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 22
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Cover regular size muffin pan with foil. With sharp knife, carefully cut "x" about 1-inch long, over center opening of each cup. Stand 22 cones in "x" in each muffin cup (this makes the cones more stable). Make peanut butter filling as directed, except reduce milk to 1 teaspoon; form into 22 approximately one-half inch inch balls. Place one ball in bottom of each cone.
- Make cupcake batter as directed on box. Fill cones about 3/4th full of batter.
- Bake 16 to 20 minutes or until toothpick inserted in cake comes out clean. Cool completely, about 30 minutes. Frost cake with frosting, and decorate as desired.** Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cone Cake, Sodium 210 mg, Sugar 0 g, TransFat 0 g
ICE CREAM CONE CUPCAKES TUTORIAL RECIPE
These Ice Cream Cone Cupcakes are so simple to make. They only require a few simple ingredients, and taste absolutely amazing. If you need a quick and delicious birthday or summer treat, we highly recommend these.
Provided by Elyse Ellis
Categories Dessert
Time 25m
Number Of Ingredients 3
Steps:
- Take a cone out of your package, and trace the bottom of it 12 times onto your aluminum pan. Make sure they are evenly spaced.
- Cut out each circle using a razor blade. Place an ice cream cone in each hole. Place the aluminum pan on top of a baking sheet.
- Prepare cake mix as directed on box. Fill a plastic bag with prepared cake batter and cut a hole in one of the bottom corners. Squeeze cake batter into cones, filling it 3/4 of the way full. Be sure not to fill your cone over the edge of the cone or it will overflow when baking.
- Place baking sheet with cones in the oven and bake as directed on box. Most cupcakes using cake mixes are baked at 350 degrees F for 18-20 minutes. When they start getting golden brown on top, they are done!
- Pull baking sheet out of the oven and let cool completely.
- Put frosting into a plastic bag, cut off the corner and squeeze on top of cooled cupcake cones. Top with fun sprinkles.
Nutrition Facts : Calories 171 kcal, Carbohydrate 29 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
ICE CREAM CONE CAKES
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
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
ICE CREAM CONE CUPCAKES
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
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.
CAKES IN A CONE
Make and share this Cakes in a Cone recipe from Food.com.
Provided by Anita Harris
Categories Dessert
Time 35m
Yield 24 cone cakes
Number Of Ingredients 4
Steps:
- Prepare cake mix or brownie mix according to pkg directions.
- Fill each cone about 3/4 full of batter, up to first ridge in cones.
- Place cones in the cups of a cupcake pan or on a cookie sheet.
- Bake@ 400 degrees fr 15-18 minutes or until tests done.
- Remove from oven and let cool completely before frosting.
CUPCAKE CONES
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
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.
CONE CUPCAKES
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
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
ICE CREAM CONE CUPCAKES
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
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
These Ice Cream Cone Cupcakes are super cute and fun to make!
Provided by Michelle
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a 12 cup cupcake pan with liners.
- Prepare the cake mix according to directions. Pour into the cupcake pan, making sure not to fill to the top.
- Bake for 15 minutes.
- Let cool.
- Place each cupcake into an ice cream cone.
- Pipe the white frosting on top to look like vanilla ice cream.
- Top with rainbow sprinkles.
- Enjoy!
Nutrition Facts : Calories 237 kcal, Carbohydrate 39 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Sodium 172 mg, Sugar 26 g, ServingSize 1 serving
ICE CREAM CONE CUPCAKES
Steps:
- Preheat oven to 350°F.
- Place ice cream cones into the wells of a mini 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 top with whipped cream or frosting and sprinkles.
Nutrition Facts : Calories 127 kcal, Carbohydrate 26 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 183 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
MINI CAKE CONES
Bake these adorable Mini Cake Cones for your next party. Our Mini Cake Cones are cupcakes made in ice cream cones and finished with a vanilla topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.
- Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CAKES IN A CONE
No mess treat for children's parties. Looks like an ice cream cone. Use any flavor cake mix.
Provided by Sassy Squirrel
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 24
Number Of Ingredients 4
Steps:
- Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
- Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
- Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 25.4 g, Cholesterol 0.4 mg, Fat 5 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 147.4 mg, Sugar 13.6 g
STUFFED CANNOLI CUPCAKES
These EASY Cannoli Cupcakes are stuffed with classic cannoli filling, topped with cream cheese frosting and topped with cherries & chips.
Provided by Brittany Keller
Categories Dessert
Time 1h23m
Number Of Ingredients 22
Steps:
- Drain ricotta cheese in a colander or fine mesh sieve lined with cheesecloth. Lightly break apart and gently press into the sides. Allow to sit for 1-3 hours. If over 1 hour, place in the refrigerator with a bowl underneath to catch the dripping liquid.
- In a medium mixing bowl, fold together the ricotta and mascarpone cheeses. Do not overmix.
- Add in the powdered sugar vanilla and fold together until there are no dry spots remaining.
- Fold in the mini chocolate chips last. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Preheat your oven to 350°F and add cupcake liners into a cupcake tin and set aside.
- Add the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl and whisk to combine or use a sifter. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and cream for 1-2 minutes until light and fluffy.
- Add the buttermilk, vegetable oil, eggs and vanilla and mix until just combined.
- Add in the dry mixture and mix on low speed until there are no dry spots remaining. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds to make sure the ingredients are fully combined, but try not to overmix.
- Fill each cupcake liner halfway with batter and gently tap the pan on the counter to remove any air bubbles.
- Bake for 10-13 minutes or until a toothpick inserted in each cupcake comes out clean.
- Remove from the oven and place on a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting by adding the cream cheese and butter in the bowl of a stand mixer with a paddle attachment and cream for 3-4 minutes or until smooth.
- Add in the powdered sugar, one cup at a time, combining after each addition. Add in the vanilla last and mix until just combined.
- Add the frosting to a piping bag with a large star attachment (I use a Wilton 1M tip)
- Take each cupcake and use a cupcake corer, piping tip or a small knife to remove the center of each cupcake (keep the tops of what you remove).
- Fill the center of each cupcake with the cannoli filling. Trim the tops to make remove for the filling and replace the top part of the cupcake.
- Pipe a generous swirl of frosting on top of each cupcake. Sprinkle with mini chocolate chips and top with a maraschino cherry.
- Please come back to let us know how this recipe was in the comments or ratings section!
Nutrition Facts : Calories 526 kcal, Carbohydrate 69 g, Protein 5 g, Fat 26 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 80 mg, Sodium 158 mg, Fiber 1 g, Sugar 58 g, ServingSize 1 serving
CHOCOLATE CUPCAKE CONES
I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.-Betty Anderson, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 146mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
TAMMY'S SHRIMP STUFFED CRAB CAKE RECIPE
There's nothing better than a good ole fashion crab cake recipe. But me being who I am I just had to reinvent the wheel. By adding mouthwatering perfectly seasoned shrimp to the mix. And creating what I call shrimp stuffed crab cake. This recipe is phenomenal in every aspect.
Provided by cookingwithtammy
Categories Appetizer
Number Of Ingredients 16
Steps:
- Preheat oven to 400F
- Start off with adding mayo, dijon mustard, Worcestershire sauce, egg, old bay seasoning, cajun seasoning, and cedar plank seasoning, and lemon juice to a bowl.
- Combine all of the added ingredients in a bowl.
- Cut jumbo shrimp into bite-sized pieces.
- Add the lump crab to the mayo mixture and fold in the crabmeat. Try not to disturb or break the lumps in the crabmeat.
- Add shrimp pieces and fold once again.
- Add breadcrumbs and combine. Add enough breadcrumbs starting off with a small amount at a time.
- Add non-stick cooking spray to parchment paper and mold the crab patties to your desired size.
- Place the shrimp stuffed crab patties onto the baking sheet.
- Add a light sprinkle of paprika and parsley to the top.
- Bake @ 400F for about 15 minutes Then turn on the broiler for about 2 minutes to brown the crabcakes.
- Cajun Butter Lemon Sauce
- Take melted butter and add old bay, smoked paprika, cajun seasoning, fresh parsley, lemon juice and combine.
- Taking a small bbq brush add the sauce to the top of each shrimp stuffed crab cake.
CUPCAKE-STUFFED ICE CREAM CONES
Provided by Brandi Milloy
Categories dessert
Time 1h40m
Yield 16 to 18 cupcake cones
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
- Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
- Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
- Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
- Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
- Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.
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