Cupcake Cones

Total Time
Prep: 25 min. Bake: 25 min. + cooling

Updated on Apr. 22, 2022

Children love this treat, which is not as messy as a piece of cake. —Mina Dyck, Boissevain, Manitoba

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Test Kitchen Tips
  • Tapping the cone gently helps batter settle into nooks and crannies.
  • Two scoops are better than one. Serve these with ice cream on top instead of frosting. Warning: Napkins required!
  • Peanut Butter-Reduced fat/Generic

    Reduced-fat peanut butter is not recommended for this recipe.

    Watch How to Make Cupcake Cones

    Cupcake Cones

    Prep Time 25 min
    Cook Time 25 min
    Yield about 2 dozen

    Ingredients

    • 1/3 cup butter, softened
    • 1/2 cup creamy peanut butter
    • 1-1/2 cups packed brown sugar
    • 2 large 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 in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

    Nutrition Facts

    1 each: 171 calories, 6g fat (2g saturated fat), 26mg cholesterol, 162mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 4g protein.

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