If you're looking for a fun, handheld treat, ice cream cone cupcakes are the next big thing! Kids will be thrilled as they enjoy this unique twist on a traditional cupcake. Learn how to transport the cupcakes too.
medium-sized mixing bowls (with a spout if available)
1/2cup granulated sugar
1 1/2cupswhite wheat flouror whole wheat
2 teaspoons baking powder
12ice cream cones
1cupbuttercream icing optional
⭐️Preheat the oven and prepare the pan. Preheat the oven to 350°F. Place tinfoil over muffin tin. Carefully cut x shapes into the muffin slots. Place ice cream cones into the openings. Set aside.
⭐️Whip the sugar and the butter. To a medium-sized mixing bowl add the butter, granulated sugar, and brown sugar. Whip until light and fluffy. Gradually add eggs, one at a time, along with the vanilla. Blend for 2 minutes.
⭐️Add the dry ingredients. To the mixing bowl, add the flour and baking powder. Mix until blended. Add the milk. Blend just until the milk is mixed in.
Fill the ice cream cones. Pour the batter into the ice cream cones, leaving empty space at the top for the cupcakes to rise. Place filled cones into the muffin tin. Place pieces of tin foil around the cones to help keep them in place.
⭐️Bake. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Top with a little buttercream icing, sprinkles, and a strawberry slice if desired.
Swap the batter with your favorite cake batter. Bake chocolate, lemon or Funfetti cake into the ice cream cones. You could even fill the cones with brownie batter.
Swap the color of frosting and sprinkles for any holiday. You could go with red velvet cake for Valentine's Day, green frosting for St. Patrick's Day, or add pumpkin sprinkles for Halloween.
Only fill each cone 3/4 full with batter to prevent the cupcakes from spilling over during baking.
Bake these cone cupcakes in a foil-lined muffin tin. Make a slash in the foil for each cone for easy transport into the oven.