Best 7 Mini Ice Cream Cone Cupcakes With Cream Cheese Frosting Recipes

ICE CREAM CONE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Place ice cream cones into the wells of a mini cupcake tray.
• Prepare cake mix according to box directions.
• Fill cones ⅔ full and bake 18-20 minutes or until a toothpick comes out clean.
• Allow to cool completely and top with whipped cream or frosting and 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.

MINI CAKE CONES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans 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 cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.
• Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.

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.

ICE CREAM CONE CUPCAKES RECIPE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Place the ice cream cones upright in each well of a muffin tin. Using small pieces of crumpled foil, wrap the base of each ice cream cone to stabilize.
• In a large bowl, cream together the butter and sugar.
• Add the eggs one at a time, then add vanilla extract. Mix well to combine.
• In another large bowl, stir together the flour, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.
• Fold in 3 tablespoons of multicolored sprinkles.
• Fill the cones with batter 2/3 of the way. Do not overfill. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
• When ready to prepare the frosting, beat the butter, cream cheese, vanilla extract, and salt in a large bowl until fluffy.
• Gradually add the confectioners' sugar until combined.
• Remove half of the frosting and mix in the cocoa powder to the remaining frosting.
• Place the white frosting in 1 disposable piping bag and the chocolate in another disposable piping bag. Snip the ends of the 2 bags.
• Place them inside a separate, larger piping bag fitted with a large decorative tip.
• Pipe the swirl frosting on top of each cupcake.
• Top with sprinkles. Serve and enjoy!

CHOCOLATE CUPCAKE CONES

Steps:

• Prepare cake mix according to package directions; set aside. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth; stir in chocolate chips. , Place ice-cream cones in muffin cups. Spoon about 1 tablespoon of cake batter into each cone; top with a rounded teaspoon of cream cheese mixture. Fill with remaining batter to within 3/4 in. of top. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean., In a small bowl, beat the shortening, confectioners' sugar and vanilla until smooth. Add enough milk to achieve spreading consistency. Frost tops of cooled cones and top with sprinkles.,

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.