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Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Servings
24
Cupcakes
Calories
245
kcal
Author
Krystle Smith
Ingredients
1
Box
Cake Mix
Plus Ingredients Called For On The Box
For The Vanilla Buttercream
1
Cup
Butter
Softened
4-5
Cups
Powdered Sugar
4
Tablespoons
Heavy Cream
3
Teaspoons
Vanilla Extract
1
Pinch
Salt
For The Chocolate Buttercream
1
Cup
Butter
Softened
2
½
Cups Powdered Sugar
¼
Cup
Cocoa Powder
1
Teaspoon
Vanilla Extract
2
Tablespoons
Heavy Cream
1
Pinch
Salt
To Decorate
12
Vanilla Wafer Cookies
24
Cherry Gummies
Pink Food Coloring
Sprinkles
Instructions
Bake cupcakes according to box directions.
For the Vanilla Buttercream
Cream butter until light and fluffy. Stir in vanilla and salt.
Add in powdered sugar a little at a time, mixing until well combined. Add heavy cream as needed to reach your desired consistency.
Divide frosting. Dye ~ ½ of the frosting pink with 3-4 drops of pink gel food coloring.
For the Chocolate Buttercream
Cream butter until light and fluffy. Stir in the vanilla,cocoa powder, and the salt.
Stir in powdered sugar a little at time. Add heavy cream as needed.
Putting It All Together
Cut 12 vanilla wafers in half. Cut each half into a cone shape with a tapered point at the end.
Frost each cupcake with a small amount of vanilla frosting.
Place a vanilla wafer cone in the middle of each cupcake.
Pipe a swirl of frosting for the ice cream scoop. Pipe 4-5 rosettes at the bottom of the swirl. Alternate between pink and chocolate frosting.
Top each cupcake with some sprinkles, and one gummy cherry.
Nutrition
Calories:
245
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
46
mg
|
Sodium:
153
mg
|
Potassium:
23
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
528
IU
|
Calcium:
8
mg
|
Iron:
1
mg