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Mini ice cream cone cupcakes topped with hot fudge sauce, sprinkles and jelly beans
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4.77 from 17 votes

Mini Ice Cream Cone Cupcakes

These Mini Ice Cream Cone Cupcakes are made with mini ice cream cones that are baked with white cake batter in them, cooled then topped with white frosting, chocolate sundae sauce and sprinkles!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: cake, Dessert
Cuisine: American
Keyword: cupcakes, ice cream cone cupcakes, mini desserts
Servings: 24
Calories: 214kcal
Author: Kim Beaulieu

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Spray 2 mini muffin tins with non-stick spray. Place on a flat surface. Place a mini ice cream cone in each well.
  • In a large bowl mix the cake mix. Scoop mixture into each mini ice cream cone until it's ½ full, otherwise the cupcakes will overflow out of the cones.
  • Place very carefully in the oven so you don't tip the cones over. Cook for about 12 minutes, or until the tops are golden brown.
  • Remove the mini muffin tins from the oven carefully and allow to cool completely.
  • Scoop frosting into a piping bag with a fancy tip. Pipe frosting on top of each cupcake cone. I made mine look like soft serve ice cream cones, but you can pipe yours any way you like.
  • Drizzle cooled hot fudge sauce over each cupcake. Toss some sprinkles over each cupcake. Top with a mini jelly bean, or any other candy.
  • Place in fridge until you need them.
  • Serve with a big old mini ice cream cone cupcake loving smile.

Nutrition

Calories: 214kcal | Carbohydrates: 41g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 202mg | Potassium: 45mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg