Description
A delightful twist on two classic desserts! These Funfetti Ice Cream Cone Cupcakes combine moist, sprinkle-filled vanilla cake baked right inside crisp sugar cones, topped with fluffy buttercream frosting. Perfect for birthdays and summer parties!
Ingredients
Scale
- 1 box (15.25 oz) white cake mix (plus ingredients listed on box, typically eggs, oil, and water)
- 1/2 cup rainbow sprinkles (jimmies)
- 12 standard sugar cones or cake cones
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
- Extra sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with foil.
- Prepare the cake batter according to the box instructions, but gently fold in the 1/2 cup of rainbow sprinkles just before pouring. Do not overmix.
- Place the sugar cones upright on the prepared baking sheet. Carefully fill each cone about 2/3 full with the Funfetti cake batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Note: Baking time may vary based on your oven and cone size.
- Let the cones cool completely on a wire rack. As they cool, the cake may settle slightly inside the cone.
- Prepare the buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low until combined, then increasing speed to medium-high. Add vanilla extract and 2 tablespoons of milk. Beat until light and fluffy, adding the remaining tablespoon of milk if needed to reach a pipeable consistency.
- Transfer the frosting to a piping bag fitted with a star tip (like Wilton 1M). Pipe a generous swirl of frosting onto each cooled cupcake cone.
- Decorate immediately with extra sprinkles. Serve and enjoy!
Notes
- To prevent the cones from tipping during baking, you can place them inside a muffin tin (if they fit snugly) or wrap the base of the baking sheet in crumpled foil to hold them upright.
- If you prefer a less sweet frosting, reduce the powdered sugar to 2 1/2 cups.
- These are best served the day they are made, as the cake texture can change if stored too long with the frosting.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Cupcakes & Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg