Hey there, I’m Austin, your go-to guy for simple yet delicious recipes on Beyond The Bayou Blog. Today, I’m thrilled to share a fun and nostalgic treat with you: Ice Cream Cone Cupcakes.
I remember the first time I made these cupcakes. It was a sunny afternoon, and I had a bunch of leftover ice cream cones from a family gathering. Instead of letting them go to waste, I decided to get creative in the kitchen. The result? A batch of these charming cupcakes with Coconut Pecan Cookies that not only looked adorable but tasted absolutely scrumptious.
Now, I love sharing this recipe with friends and family. It’s a surefire way to put a smile on everyone’s face, young and old alike. So, grab your ingredients, and let’s whip up some delightful ice cream cone cupcakes together!
Why Loving This Is Must?
- Show-stopping: Cupcakes in ice cream cones are a rare sight, making this dessert an eye-catcher that will impress everyone.
- Customizable: You can easily change the cupcake batter and buttercream frosting to different flavors. Check out the “Easy Variations” section for ideas.
- Nostalgic: These sprinkle-filled ice cream cone cupcakes bring back childhood memories, combining two favorite treats into one delightful dessert.
- Flavor: The delicate vanilla flavor of the cupcake paired with vanilla buttercream is simply delicious.
- Texture: The sour cream in the batter makes these cupcakes perfectly moist.
Overview: How To Make Ice Cream Cone Cupcakes?
Making these delightful Ice Cream Cone Cupcakes is always a hit in my household! This recipe combines the fun of ice cream cones with the classic taste of vanilla cupcakes, creating a treat that’s perfect for parties or just a fun baking project.
You start by creaming together sugar and margarine, then add in eggs and vanilla for that rich, homey flavor. The dry ingredients—flour, baking powder, and salt—are mixed separately, and then incorporated with milk to create a smooth batter.
The real fun begins when you spoon the batter into flat-bottomed ice cream cones, filling them almost to the top. Bake these little delights at 375°F for about 15 to 20 minutes, and you have whimsical cupcakes that are sure to bring smiles. They’re not only tasty but also a joy to make and serve. Trust me, kids and adults alike will love them! If you are a fan of cupcakes, you can even try S’more Cupcakes or Lemon Cupcakes.
Ice Cream Cone Cupcakes Recipe
Equipment
- Electric mixer
- Mixing Bowls
- Measuring cups and spoons
- Baking sheet
- 24 flat-bottomed ice cream cones
- Toothpick
Ingredients
- 1 cup white sugar
- ½ cup hard margarine
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- â…” cup milk
- 24 flat-bottomed ice cream cones
Instructions
- Preheat the oven to 375°F (190°C) and place the oven rack in the center position.
- In a bowl, beat together the sugar and margarine using an electric mixer on medium speed until creamy and smooth.
- Beat in the eggs, one at a time, on high speed until incorporated, then mix in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually stir the flour mixture into the wet ingredients, alternating with milk, until just incorporated.
- Spoon the batter into each ice cream cone, filling them to within 1/2-inch from the top. Place the filled cones on a baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutrition
Tips that Will Help!
- Secure the Cones: If you’re worried about your cones tipping over during baking, press aluminum foil around the bottom of the cones in the cupcake cups to keep them upright.
- Room Temperature Ingredients: Ensure the butter and egg whites are at room temperature. Cold butter won’t cream properly with sugar, and cold eggs won’t hold volume well. Room-temperature butter is also crucial for smooth buttercream frosting.
- Cream Properly: When creaming butter and sugar for the batter, don’t rush. Cream for 2-3 minutes until it’s fluffy and light in color.
- Fold in Egg Whites: To prevent the sprinkles from sinking, whip the egg whites separately and fold them into the batter just before adding the sprinkles.
- Don’t Overfill the Cones: Avoid overfilling the cones to prevent batter from spilling over the sides during baking.
Variations You Must Try!
- Chocolate Lover’s Delight: Swap out half of the flour with cocoa powder for a rich chocolate flavor. Add mini chocolate chips to the batter for an extra chocolatey treat.
- Fruity Fun: Add fresh fruit puree to the batter, like strawberries or blueberries, for a burst of fruity goodness. You can also fold in diced fruit pieces for added texture.
- Nutty Twist: Mix in finely chopped nuts, like almonds or walnuts, to the batter. Top the baked cupcakes with a nut-flavored frosting, such as almond or hazelnut buttercream.
- Citrus Zing: Add lemon or orange zest to the batter for a refreshing citrus flavor. You can also use a citrus-flavored frosting to complement the cupcakes.
- Spice it Up: Add a teaspoon of cinnamon or pumpkin spice to the batter for a warm, cozy flavor. Perfect for autumn gatherings or holiday parties.
- Decadent Caramel: Fill the center of each cupcake with a spoonful of caramel before baking. Top with a caramel buttercream frosting for a truly indulgent treat.
- Mint Chocolate Chip: Add a few drops of peppermint extract to the batter and mix in mini chocolate chips. Frost with mint-flavored buttercream and sprinkle with crushed peppermint candies.
Feel free to get creative and mix and match these variations to make your ice cream cone cupcakes uniquely yours!
What to Serve with Ice Cream Cone Cupcakes?
Store These Cream Cone Cupcakes This Way!
To keep your ice cream cone cupcakes fresh and tasty, follow these simple steps:
- Storing: Once the cupcakes are completely cool, place them in an airtight container. Store them at room temperature for up to 2 days. If you need to keep them longer, it’s best to freeze them.
- Freezing: Wrap each cupcake individually in plastic wrap to prevent freezer burn. Place the wrapped cupcakes in a resealable plastic bag or an airtight container. They can be frozen for up to 3 months.
- Thawing: When you’re ready to enjoy a frozen cupcake, remove it from the freezer and let it thaw at room temperature for about an hour. Avoid using the microwave to thaw, as it can make the cone soggy.
- Refreshing: If the cones lose a bit of their crunch after storing, you can refresh them by placing the cupcakes in a preheated oven at 300°F (150°C) for about 5 minutes. Let them cool before serving.
By following these tips, you can enjoy your ice cream cone cupcakes even after the initial baking day!