Ice Cream Cone Cupcakes with Sprinkles
Baked cake batter in edible ice cream cones creates a playful twist on traditional cupcakes. Mix boxed cake with eggs, oil, and water, pipe into flat-bottom cones, and bake until a toothpick comes out clean. Frost with canned frosting and top with candy sprinkles for a fun, handheld dessert.
Ingredients
- 1 18 ounce box cake mix, favoritescratch cake batter1:1dietary_neutral
Use equivalent homemade cake batter mixed to same consistency.
Full guide → - 3 large eggs
- ½ cup oilmelted butter1:1dietary_neutraladds dairy
Butter adds richness; use unsalted or salted to taste.
Full guide → - 1 cup water
- 24 flat bottom ice cream cones
- 1 16 ounce container frostinghomemade buttercream1:1dietary_neutraladds dairy
Mix softened butter, powdered sugar, and vanilla for fresher taste.
- candy sprinkles, for decorating(optional)crushed cookies or nuts1:1dietary_neutral
Adds different texture and flavor profiles.
Instructions
- 1
Heat oven to 350 degrees.
- 2
Combine cake mix, eggs, water, and oil in a large bowl.
- 3
Use a hand mixer to blend until well combined, about 3 minutes.
- 4
Scrape down the bowl with a rubber spatula to ensure mix is fully combined.
- 5
Using an ice cream scooper, pour 1 1/2 scoops of batter into each cone until about 3/4 full, avoiding overflow.
- 6
Place filled cones upright in a large baking pan, repositioning any that tip over.
- 7
Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- 8
Allow to cool completely.
- 9
Frost each cone cupcake with canned frosting and decorate with sprinkles or small candies.
Tips
If cones tip during baking, gently reposition them upright in the pan.
Do not overfill cones or batter will overflow onto the exterior and bake onto the cone.
Good to Know
Keep in airtight container at room temperature up to 2 days. Cones soften over time as they absorb moisture from frosting.
Bake and cool cones up to 1 day ahead. Frost on day of serving for best cone texture.
Serve at room temperature or chilled. Handle by the cone for easy, handheld eating.
Common Mistakes
Do not fill cones above 3/4 full to prevent batter overflow and burning on the exterior.
Do not skip cooling completely before frosting to prevent frosting from melting.
Substitutions
Use equivalent homemade cake batter mixed to same consistency.
Full guide →Mix softened butter, powdered sugar, and vanilla for fresher taste.
Adds different texture and flavor profiles.
Butter adds richness; use unsalted or salted to taste.
Full guide →