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.
Pre-heat your oven to 350 degrees Fahrenheit, make the cake mix according to the instructions on the box.
Place your ice cream cones into a mini muffin tin. Pour the prepared batter into the ice cream cones, filling them about half way.
Bake the cupcakes for about 18 min or until done. The tops should be light and springy.
Let the cupcakes cool on a cooling rack. Once cooled, begin making the buttercream frosting.
In the bowl of your mixer, cream the butter until light and fluffy. Add powdered sugar, 1 cup at a time and adding some heavy cream after each addition.
Beat until smooth, adding more cream if the mixture is too thick and add more powdered sugar if too loose.
Fill a piping or freezer bag with frosting. Pipe swirls of frosting on top of each cupcake cone.
Decorate with sprinkles, candy, or whatever you want!
Ingredients
Directions
Pre-heat your oven to 350 degrees Fahrenheit, make the cake mix according to the instructions on the box.
Place your ice cream cones into a mini muffin tin. Pour the prepared batter into the ice cream cones, filling them about half way.
Bake the cupcakes for about 18 min or until done. The tops should be light and springy.
Let the cupcakes cool on a cooling rack. Once cooled, begin making the buttercream frosting.
In the bowl of your mixer, cream the butter until light and fluffy. Add powdered sugar, 1 cup at a time and adding some heavy cream after each addition.
Beat until smooth, adding more cream if the mixture is too thick and add more powdered sugar if too loose.
Fill a piping or freezer bag with frosting. Pipe swirls of frosting on top of each cupcake cone.
Decorate with sprinkles, candy, or whatever you want!
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