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Ice Cream Cone Cupcakes

These ice cream cupcakes are so fun and so tasty!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Cuisine: American
Keyword: gluten free cupcakes, gluten free ice cream cone cupcakes, ice cream cone cupcakes
Servings: 18 servings
Calories: 117kcal
Author: Chandice

Ingredients

  • 1 pkg. Bob's Red Mill vanilla cake mix
  • 18 gluten-free ice cream cones
  • 18 natural dyed maraschino cherries

Instructions

  • Preheat the oven to the temperature directed on the cake mix.
  • Fill 18 muffin cups with cupcake liners then prepare the cake mix as directed on the bag.
  • Once prepared, fill the cupcake liners 2/3 full.
  • Stick a cone half way down through the batter of each.
  • Bake according to cake mix directions making sure there is at least 12 inches from the top of the ice cream cones to the top of the oven so they don't burn.
  • If needed, halfway through the cooking process, straighten the cones back upright.
  • After the cupcakes have completely cooled, remove the cupcakes and liners.
  • Frost the ice cream cone cupcakes and enjoy!

Nutrition

Calories: 117kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 4mg | Fiber: 1g | Sugar: 15g | Calcium: 4mg | Iron: 0.2mg