Deliciously sweet and nut-free, these ice cream cone cupcakes make a perfect kids’ dessert. They’re made with yellow cake mix, eggs, vegetable oil, whole milk and topped with frosting for a fun treat!
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | soy | gluten | lactose | eggs |
⏱ 38 mins – easy
🍽 24 servings – 295 kcal per serving
|
Serving
75g |
Fat
9g |
Sat. fat
2g |
Sodium
237mg |
|
Carbs
49g |
Fibers
0g |
Sugars
2g |
Proteins
3g |
INGREDIENTS
- 18 ounce yellow cake mixes
- 3 eggs
- ½ cup vegetable oil
- ½ cup whole milk
- 24 ice cream cones
- 16 ounce frosting
- 4 tbsp candy sprinkles
TOOLS
- 1 bowl
- 1 oven
- 1 baking sheet
- 1 electric mixer
STEPS
Put yellow cake mix in a bowl. Crack eggs in the bowl, add vegetable oil, and whole milk. Mix with an electric mixer for 2 minutes to get a cake batter.
Divide the cake batter evenly among the ice cream cones and lay them on a baking sheet.
Preheat the oven to 400°F for 12-15 minutes.
Put the baking sheet in the oven and bake for 15 minutes.
Divide the frosting to each ice cream cone and top with sprinkles.
It’s ready to be served !
