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Nutrition Facts
Serving Size 1 (44g) Recipe makes 24 servings
Calories 186
Calories from Fat 51		(27%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 182mg		7%
Potassium 35mg		1%
Total Carbohydrate 32.7g		10%
	Dietary Fiber 0.3g	1%
	Sugars 23.9g
Protein 1.3g		2%
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Engagement Party

Super San Mateo Chefs

Ice Cream Cone Cupcakes

Recipe #17865 | 38 min | 20 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: Lennie
Jan 23, 2002

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

SERVES 24 (change servings and units)

Ingredients

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)

Directions

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

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Featured Reviews for This Recipe

From: Realtor by day, Chef by night

On Aug 22, 2009

These were a big hit with my 6 year old daughter and her friends at camp. I made these for her end of summer party. I filled mine about 2/3 to 3/4 of the way full and baked them for 28 minutes before they were done. I used a Duncam Hines Dark Chocolate Fudge cake mix but made my own frosting using Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting #386333. They tasted really good and looked absolutely adorable. Thanks Lennie!

2 people found this review helpful

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From: Chef #288183

On Jul 16, 2009

I used "Betty Crocker Super Moist White Cake", and regular (4.5g) ice cream cake cups, filled more like 2/3 full, baked in 350F for about 20-22 minutes. Made 24 cupcakes. I used a mini muffins (24) pan, lined every other cup with a mini muffins paper. Because of the paper, the ice cream cake cups fits snug and stood up perfectly! If you have 2 of those mini muffin pans, you should be able to bake just one batch. I also used the trick of poking a hole at the bottom to cool. For transporting, I was able to fit all 24 back in the mini muffin pan that lined with the paper I used earlier. I didn't ice the cakes; instead, I brought a can of whipped cream, and topped it off as I was handing out the cakes!

2 people found this review helpful

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From: snuqueen

On Dec 7, 2004

These worked great...I found that I filled them a little over 1/2 full, and they rose just like a scoop of ice cream! With cream cheese frosting, they looked just like ice cream cones. They don't keep very well, so make them for a crowd and eat them quickly. The cones get soggy if you keep them for long.

21 people found this review helpful

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From: TheDancingCook

On May 28, 2004

The preschoolers loved these! Very easy to make. I frosted half of them with chocolate and the other half french vanilla frosting, both with colored sprinkles. The only problem I had was trying to transport them from home to the school...I took a rectangle-shaped cardboard box from the bottom of a 24 pack can of canned soda or canned good packaging and cut out the holes to fit in the cones. Thanks for suggesting this one, Lennie!

14 people found this review helpful

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