Description
Patriotic Ice Cream Cone Cupcakes are a fun and festive dessert where cupcake batter is baked directly in ice cream cones, then topped with red, white, and blue frosting. These handheld treats are perfect for 4th of July parties and summer gatherings.
Ingredients
- 1 box white cake mix (plus ingredients listed on box)
- 24 flat-bottom ice cream cones
- Red, white, and blue gel food coloring
- 1 tub (16 oz) vanilla frosting
- Red, white, and blue sprinkles
- Piping bags and star piping tips (optional)
Instructions
- Preheat oven to 350°F (175°C). Prepare cake batter according to package instructions.
- Place cones upright in a muffin tin for stability. Fill each cone about 2/3 full with cake batter.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Divide vanilla frosting into three bowls. Tint one red, one blue, and leave the third white.
- Layer the colored frostings into a piping bag fitted with a star tip for a swirled effect, or frost each cupcake separately with different colors.
- Pipe frosting onto cooled cupcakes in a swirl to resemble soft-serve ice cream.
- Top with patriotic sprinkles and serve.
Notes
- Use a cupcake cone rack or muffin pan to keep cones upright while baking.
- Do not overfill cones to avoid overflow while baking.
- Let cupcakes cool fully before frosting to prevent melting.
- Best served the same day for freshest texture and crunch.