Best Cone Cupcakes Recipes

ICE CREAM CONE CUPCAKES

Steps:

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

ICE CREAM CONE CUPCAKES

Steps:

• Place the oven rack in the center position. Preheat oven to 375 degrees F (190 degrees C).
• Beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. Beat in eggs, 1 at a time, on high speed until incorporated. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. Spoon batter into each ice cream cone, filling to within 1/2-inch from the top. Set filled cones on a baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.

NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY

Steps:

• Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
• Preheat oven to 350˚F (180˚C).
• Place cones in each well of muffin tin.
• Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
• Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
• In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
• Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
• Top with cherries and sprinkles.
• Enjoy!

ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.
• Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
• Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.

CONE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
• Fill cones about 3/4 full leaving the batter 1/2 inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.

MAPLE BACON ICE CREAM CONE CUPCAKES

Steps:

• For the bacon: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack over it. Arrange the bacon strips on the rack so they are not overlapping. Stir the maple syrup and brown sugar together in a small bowl. Brush both sides of the bacon with the maple mixture and bake until crisp and caramelized, 25 to 30 minutes. Let cool slightly on the rack, loosen from the rack, then cool completely. Finely chop 4 slices of the bacon; set the remaining slices aside for garnish.
• For the cupcakes: Set the ice-cream cones into the cups of 2 muffin tins. Prepare the cake mix according to package instructions, adding the maple extract and finely chopped bacon after the batter is combined. Pour the batter into a small pitcher (work in batches if necessary) and fill each cone so that batter comes 1/4 inch below the top cupped portion. Bake until the cake rises above the edges of the cones and a tester inserted in the center of one comes out clean, about 20 minutes. Cool completely.
• For the buttercream: Beat the butter on high speed in a mixer fitted with the paddle attachment until light and fluffy, 30 seconds to 1 minute. Reduce the speed to low and add the confectioners' sugar. Beat until the sugar is incorporated, then increase the speed to high and until light and fluffy, scraping down the sides of the bowl as needed. Beat in the maple syrup and salt. Mix on low until combined, then gradually increase speed to medium high. Add milk a tablespoon at a time to make a smooth, pipeable frosting. Beat on high until very smooth and fluffy, about 2 minutes.
• Put the buttercream in a pastry bag fitted with a large star tip and pipe spiral swirls on top of the cupcakes (to resemble soft-serve ice cream). Break the 6 remaining slices of maple bacon into large chunks and stick a chunk into the top of each cupcake.

MINI ICE CREAM CONE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F.
• Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
• Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag. Use to pipe cream cheese onto cupcakes to resembled swirled ice cream. Top with sprinkles.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

CHOCOLATE NUTTY CONE CUPCAKES

Steps:

• Prepare and bake the chocolate cake mix according to the package instructions for cupcakes. Let cool completely.
• Frost the cupcakes with the vanilla frosting. Top one cupcake with about 1 tablespoon chocolate sauce (it is best to do one cupcake at a time). Working quickly, before the sauce hardens, top with some sugar cone and salted peanuts. Repeat with the remaining cupcakes. Serve with vanilla ice cream on the side, if desired.

CHOCOLATE-DIPPED ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups., Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon batter. Divide remaining batter among ice cream cones (scant 2 tablespoons each)., Bake until a knife inserted in center comes out clean, 15-20 minutes. Cool in pans 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely., For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk and vanilla on medium speed until soft peaks form., To assemble, spread a small amount of frosting on bottom of each plain cupcake; attach to top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until frosting is firm, 5-10 minutes., For glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip tops of cones in chocolate mixture. Decorate with sprinkles. Let stand until set.

ICE CREAM CONE CUPCAKES

Steps:

• 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.
• 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.
• Place the batter filled ice cream cones into a large baking pan. They may fall over in the pan, just sit them upright again!
• Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
• Allow to completely cool. Using the canned frosting, frost each cupcake and decorate with sprinkles or any small candies.

BIRTHDAY ICE CREAM CONE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Make cake batter as directed on box. Put cones in muffin cups. Fill each cone 2/3 full of batter.
• Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean.
• Cool completely, about 30 minutes.
• Generously frost cake with frosting, and decorate as desired. Store loosely covered.
• High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.

ICE CREAM CONE CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees F. Prepare cake mix according to package directions. Stir in 2 tablesppons nonpareils. Spoon 1/4 cup batter into each ice cream cone. Stand cones in a 13 X 9 inch baking pan or muffin pan cups. Bake about 20 minutes, or until toothpick inserted into centers comes out clean. Cool completely on wire racks. Frost cupcakes and decorate as desired.
• 2. Note: These cupcakes are best served the day they are made. Store loosely covered. **Nonpareils are a decorative confection of tiny balls made with sugar and starch, traditionally an opaque white but now available in many colors. Their origin is uncertain, but they may have evolved out of the pharmaceutical use of sugar, as they were a miniature version of comfits.[1] The French name has been interpreted to mean they were "without equal" for intricate decoration of cakes, desserts, and other sweets, and the elaborate pièces montées constructed as table ornaments.[2]

DULCE DE LECHE ICE CREAM CONE CUPCAKES RECIPE - (4.4/5)

Steps:

• For the dulce de leche, pour the condensed milk, whipping cream and brown sugar into a heavy-bottomed sauce pot and, whisking or stirring constantly cook over medium heat until thick and caramelized, about 15 minutes (you may have to adjust the heat, and the mixture will get quite thick). Cool and then chill until ready to use. Preheat the oven to 350 F. Place the ice cream cones into mini muffin tins (this will hold them in place while filling and baking). Beat the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift the flour, baking powder and salt. Measure the milk and stir the vanilla into it. Add the flour alternately with the milk, starting and ending with the flour and beating well after each addition. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be - it will sink into place on its own). Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of the cupcakes comes out clean. Cool completely before icing. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be - it will sink into place on its own). Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of the cupcakes comes out clean. Cool completely before icing. The cupcakes are best served the day they are made.

SNOW CONE CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Frost cupcakes with frosting. Sprinkle one-third of each cupcake top with blue sugar crystals. Repeat with white and red sugar crystals. Place miniature spoons into cupcake tops.

MINI ICE CREAM CONE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F.
• Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
• Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag. Use to pipe cream cheese onto cupcakes to resembled swirled ice cream. Top with sprinkles.

CUPCAKES IN A CONE

Steps:

• Mix up cake mix according to the directions on the back of the box. Pre-heat the oven based on the directions on the back of the box as well. Line ice cream cones in a baking pan, be careful they tip easily. Using a spoon or scoop add raw cake mix to each cone until about 3/4 full. Carefully place baking dish in oven. If any cones tip over quickly pick them back up. (I need to invent a baking dish solely for the purpose of making these cones!) Bake according to the cake mix box for cupcakes - usually around 15-20 minutes. When they are looking brownish on top use a cake tester to make sure they are done in the middle. If they are done (tester does not come out wet) remove the pan from the oven and carefully remove cones onto a cooling rack keeping them upright. When they are cool ice them with the icing. I just add the pre-mixed icing (for these I bought vanilla and strawberry) to icing bags and pipe it right on the top. Then add sprinkles or whatever you want to add. Enjoy! When the cone is baked with the cake mix the cone softens a tad so when you bite into them they are more of a cake consistency. You can literally eat the whole thing! But beware, if you are a cake lover, these will become your favorite and you may eat a few half the pan.