Fourth of July Ice Cream Cone Cupcakes

Fourth of July Ice Cream Cone Cupcakes
Yield: 20 cones Bake 30 mins to 35 mins


  • 1 18 1/4 ounce box cake mix
  • 20 flat-bottom ice cream cones
  • 1 muffin pan
  • Aluminum foil
  • 1 resealable plastic bag
  • 2 12 ounce cans whipped vanilla frosting
  • Assorted sprinkles

Make It

1. (Child/Parent) Prepare cake mix. Using an ice-cream scooper, ladle batter into flat-bottom cones, filling halfway. Place cones in muffin pans, and put a coil of foil around each cone to stabilize. Bake for 30 to 35 minutes; let cool.

2. (Child/Parent) Snip off a corner of a resealable plastic bag; fit opening with a star-shaped decorating tip. Fill bag with two 12-ounce cans of whipped vanilla frosting. Pipe frosting on top of cones to look like swirled ice cream.

3. (Child) Top frosted cones with red, white, and blue sprinkles and serve.