Special treat for birthdays or other celebrations!!! Truly resemble ice cream in a cone, kids love 'em!!!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).

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  • Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.

  • Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.

Nutrition Facts

143.3 calories; 0.8 g protein; 24.6 g carbohydrates; 0.3 mg cholesterol; 141.7 mg sodium. Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/02/2008
I make these a bit different in that I put a liner in my cupcake pan and fill it about 2/3 of the way full with batter. Then I take the icecream cone and place the open end on the batter. As the cupcake cooks it bakes up into the cone. I've never had a problem with soggy cones. Then I take the cone out of the tin, peel off the liner, and then frost after they cool. This leaves a nice round mound on the top of your cone perfect for icing! Read More
(591)

Most helpful critical review

Rating: 3 stars
04/12/2007
I've tried this recipe before for my son's baseball team. The cone was soft after baking with the batter in them. Instead of pouring the batter into the cones bake the cupcakes in the regular muffin pan without the cone. Take prepared cupcakes and sit in top of cone and then decorate. Same look and idea with a fresh crispy cone and soft moist cupcake. Read More
(105)
152 Ratings
  • 5 star values: 76
  • 4 star values: 54
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 7
Rating: 4 stars
04/02/2008
I make these a bit different in that I put a liner in my cupcake pan and fill it about 2/3 of the way full with batter. Then I take the icecream cone and place the open end on the batter. As the cupcake cooks it bakes up into the cone. I've never had a problem with soggy cones. Then I take the cone out of the tin, peel off the liner, and then frost after they cool. This leaves a nice round mound on the top of your cone perfect for icing! Read More
(591)
Rating: 5 stars
10/25/2007
If you want to make these but fear the soggy cone don't be afraid! It only happens when they are overfilled with batter and the batter leaks over the sides during baking. Whenever I make these I fill them just a bit over half full (it seems like such a little bit) but it will rise to the top and is perfect for decorating. I must say though that I have never had leftovers so cannot comment on whether or not they are soggy the next day. These are a great crowd pleaser!! Read More
(342)
Rating: 4 stars
04/05/2008
After reading many reviews I experimented with the 3 ways that were suggested to make these cupcakes as I was bound and determined to make them for my daughter's birthday. By far the best way is to bake the cupcake in a regular baking cup/paper after the cupcake is cooled cut the top off the cupcake but leave a small ridge of where the paper was(so you can tuck that part inside the cone). Now cut the bottom of the cupcake in half and put both halves inside the cone - it should fit nicely. Tuck the top of the cupcake into the top rim of the cone don't just set it on the cone or it will fall off too easily plus tucking it in will make a nice rounded cupcake so your frosting will be higher and look like an actual ice cream cone. I used a buttercream frosting with a piping bag and a #2D tip on it to swirl the frosting around the cupcake making it look like icecream. Had I had more time I would have painted some stripes of coloring in the bag and made a strawberry swirl affect with the icing but it was after midnight....things you will do for your kids! Read More
(262)
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Rating: 3 stars
04/12/2007
I've tried this recipe before for my son's baseball team. The cone was soft after baking with the batter in them. Instead of pouring the batter into the cones bake the cupcakes in the regular muffin pan without the cone. Take prepared cupcakes and sit in top of cone and then decorate. Same look and idea with a fresh crispy cone and soft moist cupcake. Read More
(105)
Rating: 5 stars
06/23/2008
These were a tremendous hit at my daughter's 6th birthday party. To combat the soggy cone issue I did bake them the night before but before serving them I baked them for a few minutes at 350 the next morning allowed them to cool then piped on the frosting. The cones were crisp when they were served. I used funfetti cake strawberry frosting and decorative sugar sprinkles. The 'cherry' on top is a red sixlet! I'll definitely make these again. Read More
(102)
Rating: 5 stars
09/18/2007
These were so cute! I took the other's advice and baked them in the papercups first. After they cooled I cut the cupcake into top and bottom. I halved the bottom and smooshed it into the icecream "handle". I took the top part of the cupcake and tucked the sides down into the cone so it was easy to frost and looked like icecream. I used yellow cake mix and chocolate frosting and put the sprinkles on them. I used a red M&M for a cherry. To transport them I used a storage container lined it with foil and packed them in tight. The kids loved them! Read More
(75)
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Rating: 3 stars
08/30/2011
I made three batches of these cupcakes today for my daughter's soccer team dinner. The first batch followed the recipe exactly. Most of the cupcakes ran over and were a mess. After cooling I trimmed them and was able to even them out with frosting. The second batch followed the review that said to use a cupcake liner and place the cone on top of the batter. This was more successful but some of the cupcakes turned out lopsided. The final batch was made in a regular muffin pan without liners. I pierced a small hole in the bottom of each cone with a chopstick so that steam could escape during baking then I placed the cone upside down on the batter. Halfway through baking I straightened the cones. This batch came out the best of the three! Read More
(64)
Rating: 3 stars
09/26/2003
I was very disappointed in these. I thought they were extremely cute but I have to say I (and the kids) thought the cone tasted awful after baked and was rather soggy the next day. Actually the soggy cone tasted better than the crisp cone. I wouldn't make these again unless I try covering the cone with aluminum foil before baking them. Read More
(63)
Rating: 5 stars
12/02/2003
What a great idea -- much more fun for the kids to bring these ice cream cone treats to school for their birthday rather than plain ol' everyday cupcakes! It impresses the heck out of the moms who see them too!! 8) Do not fill cones any further than two-thirds full because they will overflow. Also I melted about a 1/2 cup of chippits with 1 tbl vegetable oil and drizzled a tsp or so on top of the iced cones before shaking the sprinkles on -- you get a nice sundae effect this way. Read More
(59)