Ice Cream Cone Cupcakes
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Sugar Spun Run · by Sam Merritt★ 5.0 (36)

Ice Cream Cone Cupcakes

NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 11%
CARBS 68G54% OF CAL
2G FIBER13G OTHER53G TOTAL SUGAR
FAT 24G44% OF CAL
11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cute cupcakes baked in ice cream cones and topped with frosting and sprinkles for a playful presentation. Customizable for different cake and frosting flavors.

dessertamericanbaked goodvegetarian
View the full recipe on Sugar Spun Run →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 12 flat bottomed ice cream cones
  • ¼ cup unsalted butter ( softened to room temperature)
  • ¼ cup neutral cooking oil ((vegetable, canola, or avocado oil))
  • ¾ cup granulated sugar
  • 2 large eggs ( room temperature preferred)
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup buttermilk*
  • 3 Tablespoons colored sprinkles or quinns (not nonpareils) (optional)
  • ½ cup (1 stick) unsalted butter (softened)
  • 8 oz cream cheese (brick-style, not spreadable) (softened)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ¼ cup cocoa powder (see note)
  • 1-3 Tablespoons heavy cream or milk (if needed)
  • Additional sprinkles for serving (optional)
PREP
45M
SODIUM
155MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.