Ice Cream Cone Cupcakes (With Cake Mix)
Easy ice cream cone cupcakes recipe with cake mix, homemade with simple ingredients. Each wafer cone is full of funfetti cupcake batter and topped with buttercream icing swirls and sprinkles.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 258kcal
- 1 box Funfetti cake mix Plus the ingredients listed on the box
- 24 Ice cream cones With flat-bottoms
- 4-6 cups Buttercream icing The quantity of icing will depend on high you want to pipe your frosting swirls
- ¼ cup Colorful sprinkles
Prepare cupcake batter, as per instructions on the box.
Pour batter evenly in all 24 cones.
Place cones on a cupcake baking tray.
Bake at 350 degrees F for 20-22 minutes or until an inserted toothpick in the center comes out clean.
Remove from oven.
Poke a hole at the base of each cone with a sharp needle to allow the heat to escape and prevent sogginess. Tilt the cone sideways on the cupcake pan and allow the cupcakes to cool completely.
While cupcakes and baking and cooling, prepare the frosting.
Fill a piping bag with icing and attach Wilton Tip 1M and pipe a swirl on top of each cupcake.
Toss some sprinkles and enjoy.
- Read all my tips above.
- Leftovers can be stored in a covered box in the fridge for 1-2 days. The wafer cone starts to become soggy after 1 day.
Calories: 258kcal | Carbohydrates: 43g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 228mg | Potassium: 77mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1IU | Calcium: 29mg | Iron: 1mg