4th of July Ice Cream Cone Cupcakes
Topped with fluffy homemade frosting, sprinkles, and a cherry, these cupcakes look just like mini sundaes. They’re easy to make, easy to serve, and guaranteed to be a hit at your 4th of July party!
Servings: 18 servings
Calories: 527kcal
Ingredients
- 18 ice cream cake cones
- 15.25 ounce white cake mix and ingredients listed in box directions
- Blue and red gel food coloring
- 2 cups butter softened
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 8 tablespoons heavy whipping cream
- 18 maraschino cherries with stems
- Red, white and blue sprinkles
Instructions
- Preheat oven to 350ºF.
- Prepare the cake mix according to the box directions.
- Separate the batter equally into three bowls. Add red food coloring to one bowl, blue food coloring to another, and keep one bowl white.
- Place ice cream cones in a cupcake pan.
- Using a spoon, carefully pour batter into the cones, alternating the colors, until they are ¾ full.
- Bake 25-28 minutes or until a toothpick comes out clean.
- Allow cones to cool for 5 minutes before poking a small hole in the bottom of each cone with a toothpick. Allow to cool completely.
- To prepare frosting, beat butter until smooth.
- Add powdered sugar. Beat again until smooth.
- Add vanilla and heavy whipping cream. Beat until smooth, light, and fluffy.
- Transfer frosting to a large ziploc bag. Cut the corner of the bag off and pipe frosting onto each cone. Immediately add sprinkles and top with a cherry.
Notes
- Prevent soggy cones: Poke a small hole in the bottom of each cone after baking to let steam escape and keep the cones crisp.
- No cupcake pan? No problem! Cover a casserole dish with heavy-duty foil and cut small “X” shapes for the cones to sit in. It keeps them upright during baking and cooling.
- Don’t overfill: Only fill cones about ¾ full—too much batter can cause overflow in the oven.
- Cool completely before frosting: Warm cupcakes can cause the frosting to melt or slide off, especially in summer heat.
Nutrition
Calories: 527kcal | Carbohydrates: 78g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 342mg | Potassium: 35mg | Fiber: 1g | Sugar: 65g | Vitamin A: 731IU | Vitamin C: 0.04mg | Calcium: 67mg | Iron: 1mg