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    You are in: Home / Recipes / Ice Cream Cone Cupcakes Recipe
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    Ice Cream Cone Cupcakes

    1/16 Photos of Ice Cream Cone Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    20 mins

    18 mins

    Lennie's Note:

    This is an excellent treat for the kids; sure to bring a smile to their faces!

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    Units: US | Metric

    • 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)


    1. 1
      Heat oven to 400°F.
    2. 2
      Prepare batter for cupcakes per instructions on the box.
    3. 3
      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.
    4. 4
      Place the cones on a baking sheet and bake for 15 to 18 minutes.
    5. 5
      Cool and frost, then decorate with sprinkles as desired.

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    Ratings & Reviews:

    • on May 01, 2010


      Too cute!! I've read many reviews and many recipes and found a couple of tricks that really work. Mini chocolate chips in the bottom of the cone help keep them from being too top heavy (plus makes for a sweet surprise at the bottom of the cone!). To bake I put a double layer of heavy duty foil over the top of a 9x13 cake pan and poked holes for the cones. I poked a fork in each towards the bottom after baking and didn't have any problem with chewy cones. And to transport I did the double layer of heavy duty foil in a disposable 9x13 foil pan with a lid. Didn't loose a single one in transport! This was a super easy and totally adorable treat for young and old alike! I will definitely make them again! Thanks for the recipe!

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    • on September 16, 2002


      To be honest with you, I can't rate these by taste- I made these for my young niece and her litte brother- but by looks, they were a 10++! I had a little problem with getting the batter to rise on its own out of the ice cream cone. Luckily, I only made 6 of these, and had made the rest into cupcakes. I ended up slicing off the top half of the cupcake, melting a wee bit of chocolate, and 'gluing' it onto the cone-cupcake with that. It worked perfectly. I also put the icing I was using into a sandwich bag, snipped off the end and piped it 'round the cupcake so that it had a perfect soft-serve look to it. I used colorful candy sprinkles, and finished with a maraschino cherry. Okay, so I'm outta the loop 'cause I don't have kids, but these are just the most adorable little things! Thanks for making somebody's birthday very, very special, Lennie!

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    • on March 01, 2010


      Very cute recipe. I have been wanting to make this recipe for a few years now. I used alot of the reviewers suggestions like this... I baked at 350 degress, I filled about 1/2, I wrapped the cones in foil so they wouldnt burn, and after they baked I poked the bottom of each cone so they wouldnt get soggy, thanks for all the suggestions they would like a charm, and thanks for the recipe.

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    Read All Reviews (47)


    Nutritional Facts for Ice Cream Cone Cupcakes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 186.9
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 187.3 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 0.3 g
    Sugars 23.8 g
    Protein 1.2 g

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