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Cupcakes baked right into ice cream cones makes a fun summer themed dessert. These cupcakes are a classic vanilla cupcakes baked inside of ice cream cones and covered with a buttercream frosting. They are a fun alternative to traditional cupcakes that give a summer feel to them. The cupcakes are soft and moist while the ice cream cones are crispy. Spread or pipe the frosting onto the cupcakes and decorate with sprinkles or any other of your favorite decorations.
These cupcakes are made with a classic vanilla cupcake batter. But instead of the cupcakes being baked in muffin tins, they are baked inside of ice cream cones. The ice cream cones are placed into muffin tins to make sure that the cones do not fall over while baking. After the cupcakes have baked, let them cool completely before frosting with the buttercream frosting. For the frosting, beat together softened butter with powdered sugar, vanilla extract and milk as needed to thin the frosting. Either pipe or spread the frosting onto each cupcake and decorate.
Ice Cream Cone Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Ingredients for Buttercream Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Place 12 ice cream cones into 12 muffin tins. In a large bowl, whisk together flour, sugar, salt and baking powder.
- Whisk in vegetable oil, milk, eggs and vanilla extract until smooth. Evenly divide the cupcake batter between the prepared ice cream cones. Bake for 20-25 minutes. Let cool completely.
- In a large bowl using either a hand or stand mixer, beat softened butter with powdered sugar until fluffy. Add in milk and vanilla extract, beating until smooth.
- Pipe frosting onto the cooled cupcakes and decorate.