Ice Cream Cone Cupcakes – a delicious recipe with white sugar, hard margarine, eggs, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
2
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.
3
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.
4
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.
2558
kcal
Calories
223
g
Fat
112
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup white sugar, 1/2 cup hard margarine, 2 large eggs, 1 teaspoon vanilla extract, and more.
Yes, Ice Cream Cone Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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