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Cupcake Cones Recipe

Cupcake Cones Recipe

Children love this treat, which is not as messy as a piece of cake. —Mina Dyck, Boissevain, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling YIELD:24 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1-1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 24 ice cream cake cones (about 3 inches tall)
  • Frosting of your choice
  • Sprinkles or chopped peanuts, optional

Directions

  • 1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
  • 2. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
  • 3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired. Yield: about 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts

1 serving (1 each) equals 171 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 162 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.