Description
Fun and festive Patriotic Ice Cream Cone Cupcakes, perfect for Fourth of July or Memorial Day celebrations. These cupcakes are baked directly in ice cream cones and decorated with red, white, and blue toppings.
Ingredients
Units
Scale
- 1 box vanilla cake mix (plus ingredients listed on box: eggs, oil, water)
- 24 flat-bottomed ice cream cones
- 1 cup red, white, and blue sprinkles
- 2 cups vanilla frosting
- Red and blue food coloring
- Whipped cream or icing for topping (optional)
- 24 maraschino cherries (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare the cake batter according to package instructions.
- Place the ice cream cones upright in a muffin tin or a baking dish to stabilize them.
- Fill each cone about 2/3 full with the cake batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before decorating.
- Divide the vanilla frosting into three bowls. Leave one white, and tint the others red and blue using food coloring.
- Pipe the frosting on top of the cooled cupcakes in swirled layers or with your desired design.
- Sprinkle red, white, and blue sprinkles over the frosting and optionally top with a maraschino cherry or whipped cream.
Notes
- Be careful not to overfill the cones to avoid overflow during baking.
- Stabilize cones by placing them in muffin tins or wrapping foil around the bases.
- Use gel food coloring for more vibrant colors.
- Store in a cool place to prevent frosting from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg