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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


  • 1/3 cup butter or margarine, 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 milk
  • Cake ice cream cones (about 3 inches tall)
  • Frosting of your choice
  • Sprinkles or chopped peanuts, optional


  • 1. In a mixing bowl, cream butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. 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 comes out clean. Frost and decorate as desired. Yield: about 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Recipe Note

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!
  • Nutritional Facts

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

    Reviews for Cupcake Cones

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    Reviewed Jun. 8, 2010

    "i think this a great recipe is great for kids"

    Reviewed Jun. 7, 2010

    "I am 66 years old and my Mom made ice cream cone cupcakes for our birthdays when we were kids, I made them for Bible School last year for a special treat and I gave the recipe to a young co-worker for her childs birthday. She was delighted to have it. You can also use a cake mix baking in the same way."

    Reviewed Jun. 7, 2010

    "Imade thes for my girls birthdays when they were in elementary school. Iwould make vivid colored frosting and each one would look different but the all tasted the same. The children loved them! Alice G. Sanger,Tx."

    Reviewed Jun. 7, 2010

    "the only thing is - how do you get the cake from falling in on itself when it is done - didn't I fill it enough?"

    Reviewed Jun. 7, 2010

    "Very easy to make, makes as many as it says. Put icing in a freezer bag then cut the edge for easier frosting.

    so Yummy!"

    Reviewed Jun. 4, 2010

    "I made these with out the cones in regular cupcake papers. I also cut the receip in half and subsituted almond butter for the peanut butter. Deliciously different, I made an icing with the almond butter- a bit of buttermilk and confectioners sugar. Sprinkled the tops with chocolate jimmies."

    Reviewed May. 31, 2010

    "They are best the day they are made no matter what flavor of cake is in them. The cones get soggy overnight. They are very cute though and kids do love them."

    Reviewed May. 31, 2010

    "Really cute treat, popular with little kids. My Mom would make them all the time when I was little, using different flavored cupcakes, so if someone has a peanut allergy you should easily be able to substitute a yellow cupcake or other preferred flavor."

    Reviewed Sep. 26, 2009

    "Super cute!"

    Reviewed Jul. 22, 2008

    "wonder if you could us a different mix without the peanut butter since some people have peanut allergies- guess it would work -will try with my grandchildand his schoolmates"

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