My birthday was always the last week of the school year in New York, so my birthday was usually the last party of the year in class in grade school. My mom would always make these cupcakes for me to bring in because they were easy to eat and I wouldn’t destroy them during travel. She must have seen these in a magazine or newspaper and thought they were cute which they totally are.
You need to use the wafer style ice cream cones not sugar cones. They’re usually always vegan. You can also frost these anyway you’d like but I chose whipped cream and not a buttercream frosting. I used a boxed mix and made it using my better boxed vegan cake recipe. You can make these that way or with a from-scratch recipe. Your choice but the taste from my childhood was boxed cake mix. Find my amazing better boxed vegan cake recipe here!
I would fill the cones about 2/3 to 3/4 full but be aware that depending on your cupcake batter they could rise and overflow, so keep that in mind. I actually like a little overflow as it looks like ice cream dripping.
To bake these you should stand them up in a cupcake pan so they don’t tip over going in or out of the oven. Plus if they do drip dramatically, you won’t get your oven messy with burnt cake batter. That would be a buzzkill.
Here are some cupcake topping ideas:
- Fresh fruit
- Vegan sprinkles
- Chocolate chips
- S’mores style with marshmallows, graham cracker crumbs and drizzled chocolate
Vegan Ice Cream Cone Cupcakes
12
servings10
minutes18
minutesA festive vegan cupcake where you can eat the liner because it’s an ice cream cone!
Ingredients
1 box of your favorite cake mix. Use my better boxed vegan cake recipe here.
1 package wafer style ice cream cones (I used jumbo)
1 batch of your favorite vegan buttercream or whipped cream
Toppings if desired (see recipe above)
Directions
- Preheat the oven to 350°. In a 12 cup muffin pan, arrange all 12 ice cream cones in each cup of the tin.
- Make the cake batter and fill each cone about 2/3 full.
- Bake for about 18-20 minutes or until a cake tester comes out clean.
- Cool completely and frost as desired.
Notes
- Use a box or from scratch recipe. I used aquafaba as the egg replacer.
- If using sprinkles, make sure to buy ones without confectioners glaze as that is derived from insects to make the shellac.
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