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Cupcake Cones

 Cupcake Cones
Children love this treat, which is not as messy as a piece of cake. —Mina Dyck, Boissevain, Manitoba
24 ServingsPrep: 15 min. Bake: 25 min.

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 King Arthur Unbleached 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

  • 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.
  • Place ice cream cones in muffin cups. Spoon about 3 tablespoons
  • batter into each cone, filling to 3/4 in. from the top.
  • 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.

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Cupcake Cones (continued)

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.