Ice Cream Cone Cupcakes
Ingredients
- 1 2/3 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup melted butter
- 2 eggs
- 1 Tablespoon vanilla bean paste
- 1/2 cup sour cream
- 1/2 cup milk
- 12 jumbo cake cones
- *Note: you can add gel food coloring if you’d like to have colorful cupcakes
- 7 1/2 cups powdered sugar
- 2 cups unsalted butter
- 2-4 Tablespoons heavy cream (depending on desired texture)
- 1/2 teaspoon salt
- Hot Fudge (caramel is delicious too!)
- Maraschino Cherries (or Bourbon Soaked Cherries if they’re for adults)
- Sprinkles
- Chopped Nuts
Steps
- 1
Preheat oven to 350 degrees.
- 2
Line a 12 cup muffin pan with cake cones in each cup.
- 3
In a large bowl, combine dry ingredients: flour, sugar, soda, baking powder, and baking soda.
- 4
In a medium bowl, whisk wet ingredients: butter, eggs, vanilla bean paste, sour cream and milk.
- 5
Add wet ingredients to dry, and whisk to combine. Do not overmix.
- 6
Fill each cake cone 3/4 full (where the rim gets wide).
- 7
Bake for 30-35 minutes, checking for doneness.
- 8
Let cool for 30 minutes.
- 9
While the cupcakes are cooling, make the frosting.
- 10
In a stand mixer (or with a hand mixer), whip the butter and powdered sugar until light and fluffy.
- 11
Add heavy cream and salt, and whip again to combine. You can add more heavy cream if your frosting seems too tight.
- 12
Once the cupcakes are cooled, frost. You can pipe the frosting to look like soft serve, you can use a scoop to make it look like a scoop of ice cream, or you can use an offset spatula or butter knife to give it a more rustic look!
- 13
Top each frost cupcake cone with a dollop of hot fudge. Note: I find it works best to slightly heat the hot fudge, but it can’t be too hot or it melts the frosting.
- 14
Top with sprinkles and/or nuts, and of course, a maraschino cherry!
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