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Ice Cream Cone Cupcakes

Kiddie Soiree: Ice Cream Cone Cupcakes


My friend faces a major dilemma when it comes to her son's birthday. He is not a fan of cake, regardless of the shape or flavor she presents. While other kids eagerly await their slice of birthday cake, her son seeks ice cream.

In planning his party this year, she decided to mix things up a bit and create something that will make both guests and the guest of honor happy — ice cream cone cakes. Prior to the party, she is baking the cupcakes in the cones and will have the tots decorate them with colored icings, sprinkles, crushed cookies and candies. After a roaring rendition of "Happy Birthday," she will serve up traditional ice cream cones to the celebrants and give guests a special box to take their cupcake home in.

To see how to make this retro birthday treat read more.

Ice Cream Cone Cakes

Ice Cream Cone Cakes

Ice Cream Cone Cakes

Ingredients

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
Water, vegetable oil and egg whites called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

Directions

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
  • Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
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