Ice Cream Cone Cupcakes

By Rebekah C

This recipe is great for hot sunny days. The ice cream adds a nice cold touch while still being able to add the element of baking. “This is one of my favourite dessert recipes. It’s tasty and easy to make,” Says Vicky Li.


– Cake Batter (any flavor), plus ingredients to make the batter

– 18-24 flat-bottomed (cake style) ice cream cones

– Ice cream

Cupcake ice cream

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare your normal cake batter. Set aside.
  3. Cover a muffin tin with aluminum foil. Using a skewer, poke holes in the foil where the muffin cups are.
  4. With your fingers, open the holes slightly, and place 1 ice cream cone in the center of each muffin cup.
  5. Fill each ice cream cone with 2 Tbsp. of batter. Do not fill the batter all the way to the top, or the ice cream cones may fall.
  6. Bake the ice cream cone cupcakes 20-30 minutes.
  7. Let the ice cream cone cupcakes cool.
  8. When the ice cream cone cupcakes are cooled and ready to serve, put a scoop of ice cream on each cone. Sprinkles or decorations can be added.

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