Ice Cream Cone Cupcakes – a delicious recipe with favorite cake mix, eggs, oil, water, bottom ice cream cones, frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees. In a large bowl combine the cake mix, eggs, water, and oil. Use a hand mixer and mix until well comined, for about 3 minutes. Scrape the bowl down using a rubber spatula to make sure that the mix is well combined.
2
Using an ice cream scooper, pour 1/ 1/2 scoops of cake batter to each individual ice cream cones, which should be about 3/4 full. Don't fill to high or the batter will overflow onto the outside of the cones.
3
Place the batter filled ice cream cones into a large baking pan. They may fall over in the pan, just sit them upright again!
4
Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
5
Allow to completely cool. Using the canned frosting, frost each cupcake and decorate with sprinkles or any small candies.
2442
kcal
Calories
254
g
Fat
19
g
Carbs
22
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 7 ingredients. The key ingredients include: 1 (18 ounce) box favorite cake mix, 3 large eggs, 1/2 cup oil, 1 cup water, 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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