Description
A delightful fusion of cupcakes and ice cream cones that brings joy to any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (or almond/coconut milk)
- 2 large eggs
- 1/2 cup unsalted butter, softened (or vegan butter)
- 1 teaspoon vanilla extract (or almond extract)
- 12 ice cream cones (classic or waffle)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or prepare the cones in a sturdy baking tray.
- Cream the butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the milk and vanilla extract; blend until smooth.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each cone about halfway and place them upright in the baking tray. Bake for 15-20 minutes or until a toothpick comes out clean.
- Once cooled, frost the cupcakes using a piping bag or a knife, and add decorative elements like sprinkles.
Notes
Store leftovers in an airtight container at room temperature for 1-3 days or freeze without frosting for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cupcakes, ice cream cones, dessert, family recipes, baking