Dessert

Ice Cream Cone Cupcakes is for Dessert.

Ice Cream Cone Cupcakes takes 40 minutes to prepare.

Ice Cream Cone Cupcakes takes 30 minutes to cook.

Ice Cream Cone Cupcakes makes 25 servings.

The ingredients for Ice Cream Cone Cupcakes are:

1/2 c butter, softened
1 c sugar
2 eggs
2 1/2 t baking powder
1/4 t salt
1 3/4 c flour
1 t vanilla extract
2/3 c milk
25 ice cream cone cups (not jumbo size)

Frosting:
2 T butter
1.5 oz chocolate, chopped (or chips)
1/8 c milk
1/2 t vanilla
1 1/4 c powdered sugar

Here is how you make Ice Cream Cone Cupcakes:

Makes 25 cupcakes. Once frosted, feel free to add sprinkles, cherry, etc to make even more festive.Cream butter and sugar until lightened in color and texture.Beat in eggs one at a time.Add salt and baking powder and mix well.Combine milk and vanilla in liquid measuring cup. Add 1/2 c flour, then half the milk, 1/2 c flour, the rest of the milk and the last 3/4 c flour, mixing until fully incorporated before adding the next component.Drop batter into cones, stopping about a half inch or so from the top. Shake to ensure batter goes all the way to the bottom of the cone. Bake at 375 degrees for 15-20 minutes, until a toothpick comes out clean.Frosting:Melt butter and chocolate together. Add milk and stir to combine. Slowly stir in powdered sugar. Cook about 10 minutes to remove raw taste from powdered sugar, stirring periodically. You'll know it's done when the frosting falls off the spatula without coating it. Remove from heat, stir in vanilla. Continue stirring until frosting has come to desired consistency and frost cupcakes (once cooled).Number of Servings: 25Recipe submitted by SparkPeople user SCHNOZZLES.

The nutritional information for Ice Cream Cone Cupcakes is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 159.4

• Total Fat: 6.0 g
• Cholesterol: 32.8 mg
• Sodium: 87.0 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 0.4 g
• Protein: 2.1 g