Recipes

Abt-Solutely Delicious: Fourth of July Ice Cream Cone Cupcakes

Summer has arrived, and what better way to kick off the season than with a backyard BBQ especially for America’s birthday! The Fourth of July is always a special, fun-filled family day. For this year’s patriotic recipe, we made something fun, clever, and family-friendly. These ice cream cone cupcakes are the perfect thing to enjoy with little ones this summer. They’re sweet as ice cream, but even better—they don’t melt!

These simple yet creative treats are easy to make, so much fun to eat, and an overall great way to celebrate the holiday. All you need is a cake mix, some ice cream cones, basic materials for frosting, and a stand mixer. For our recipe, we used the KitchenAid Artisan Stand Mixer. These stand mixers have a legendary following, and are loved for their versatility and classic look. And as a patriotic plus, they are one of our products that are proudly made in the USA.

First, make your cake mix according to the instructions on the box. Since we’re making our version with patriotic colors, we’re using a red velvet cake mix.

Next, take a mini muffin tin and place your ice cream cones into the tin, facing up. Pour the prepared cake batter into the ice cream cones, filling each one about halfway. Bake the cupcakes according whatever time the cake mix box instructions say for cupcakes. When done, the cake should have risen to the top of the ice cream cones and will feel springy to the touch.

While the cupcakes are cooling, make the buttercream frosting. In the bowl of your stand mixer, cream the softened butter until it’s light and fluffy. Add the powdered sugar to the butter 1 cup at a time. Make sure to add some heavy whipping cream after each powdered sugar addition to keep things mixing smoothly. Beat the frosting mixture until it’s smooth and at the desired consistency. If you think it needs to be thicker, add some more powdered sugar. If you think it’s too thick, add some more cream.

Then, simply assemble. Frost your cupcakes with your homemade buttercream, decorate with red, white, and blue sprinkles, and enjoy!

AuthorEmily G.

Yields24 Servings

Cupcakes
 1 box cake mix
 1 cup water
 ½ cup oil
 3 eggs
 24 ice cream cones
Buttercream Frosting
 ½ cup unsalted butter, softened
 1 lb powdered sugar
 ½ cup heavy whipping cream
 1 tbsp vanilla
 sprinkles

Cupcakes
1

Pre-heat your oven to 350 Degrees, make the cake mix according to the instructions on the box.

2

Place your ice cream cones into a mini muffin tin. Pour the prepared batter into the ice cream cones, filling them about half way.

3

Bake the cupcakes for about 18 min or until done. The tops should be light and springy.

4

Let the cupcakes cool on a cooling rack, once cooled begin making the buttercream frosting.

Buttercream Frosting
5

In the bowl of your stand mixer , cream the butter until light and fluffy. Add powdered sugar, 1 cup at a time and adding some heavy cream after each addition.

6

Beat until smooth, adding more cream if the mixture is too thick and add more powdered sugar if too loose.

7

Fill a piping or freezer bag with frosting. Pipe swirls of frosting on top of each cupcake cone.

8

Decorate with sprinkles, candy, or whatever you want!

Ingredients

Cupcakes
 1 box cake mix
 1 cup water
 ½ cup oil
 3 eggs
 24 ice cream cones
Buttercream Frosting
 ½ cup unsalted butter, softened
 1 lb powdered sugar
 ½ cup heavy whipping cream
 1 tbsp vanilla
 sprinkles

Directions

Cupcakes
1

Pre-heat your oven to 350 Degrees, make the cake mix according to the instructions on the box.

2

Place your ice cream cones into a mini muffin tin. Pour the prepared batter into the ice cream cones, filling them about half way.

3

Bake the cupcakes for about 18 min or until done. The tops should be light and springy.

4

Let the cupcakes cool on a cooling rack, once cooled begin making the buttercream frosting.

Buttercream Frosting
5

In the bowl of your stand mixer , cream the butter until light and fluffy. Add powdered sugar, 1 cup at a time and adding some heavy cream after each addition.

6

Beat until smooth, adding more cream if the mixture is too thick and add more powdered sugar if too loose.

7

Fill a piping or freezer bag with frosting. Pipe swirls of frosting on top of each cupcake cone.

8

Decorate with sprinkles, candy, or whatever you want!

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