It’s almost the 4th of July!
Independence Day is one of my favorite holidays. I love the parade in our small town. I love watching the fireworks from my dad’s deck. I love the excitement on my 5 year old’s face as she takes in all the sights.
And I love celebrating with creative, yet super-easy desserts.
This year I’m doing a throwback to a dessert I first discovered at a kindergarten classroom party when my son was just five years old.
Ice Cream Cone Cupcakes
They look like ice cream cones, but they’re cupcakes! And they are almost as easy as cupcakes, too!
Just make a boxed cupcake mix, divide the cake batter in half, and color half blue and half red. Using a gel food coloring works best.
Fill the ice cream cones with 3-4 tablespoons of colored cake batter and bake as you would regular cupcakes.
Frost with your favorite frosting (my favorite buttercream recipe is below), and decorate like an ice cream cone!
Kids love this easy treat, and unlike ice cream, it doesn’t melt in the heat of a sunny July day.
And as a frugal mom, I love that the ingredients are inexpensive and easily available at my local Walmart.
Transporting 4th of July Ice Cream Cone Cupcakes
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I know what you’re thinking. You’re attending a barbecue away from home on July 4th. How on earth do you transport ice cream cone cupcakes?
It’s really not that hard.
You’ll need either a shirt box or a 9 x 13 disposable foil pan. Cut out circles the size of the cones. Flip the box or pan upside down on a baking sheet, and insert the cones into the holes.
The box or foil pan will hold the cones steady while you drive to your barbecue. Just remember to save your ice cream cone cupcake holder for the next time you make ice cream cone cupcakes!
If you don’t want to make your own ice cream cone cupcake holder, you can purchase an ice cream cone baking rack that will make baking the cones easier. It makes transporting the cones easier, too.
Are you ready for the recipe yet? Wait no longer!
July 4 Ice Cream Cone Cupcakes Recipe
- 1 box Duncan Hines white cake mix
- 1¼ cup water
- ⅓ cup oil
- 3 eggs
- Wilton Red (No-Taste) food coloring
- Wilton Royal Blue food coloring
- 24 flat bottom ice cream cones
- Buttercream icing (recipe below)
- Red, white, and blue sprinkles
- Maraschino cherries
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 2½ tsp. vanilla
- 3 TBSP milk
- Preheat oven to 375°.
- Place ice cream cones in cavities of muffin tin.
- In a Kitchenaid mixer, beat cake mix, water, oil, and eggs for two minutes. Divide batter into two bowls.
- Add about ½ tsp. red food coloring to one bowl and mix well. Repeat with the second bowl, except use blue food coloring.
- Fill each ice cream cone with 3-4 TBSP of batter. Fill no higher than the line where the ice cream cone starts to get bigger. Use the red batter for half the ice cream cones and the blue batter for the other half.
- Carefully place muffin tins in the oven and bake 14-19 minutes.
- Cool cones completely. Frost with your favorite icing. Decorate with sprinkles and maraschino cherries.
- In a Kitchenaid mixer beat butter until light and fluffy.
- Add powdered sugar a cup at a time, beating well after each addition.
- Beat in vanilla.
- Add milk and beat another 4 minutes. Refrigerate until ready to use.