Get ready to transform an ordinary dessert into an extraordinary culinary masterpiece that will make your taste buds dance and your Instagram followers drool! These Raspberry Sundae Ice Cream Cone Cupcakes are not just a treat; they're a nostalgic journey that combines the childhood joy of ice cream cones with the sophistication of gourmet cupcakes. Imagine biting into a perfectly baked cupcake nestled in a crispy cone, topped with luscious raspberry frosting and fresh, jewel-like raspberries - it's a dessert experience that promises to be both playful and elegant.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 box cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 12 ice cream cones
- 1 cup raspberry frosting
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners for stability and support.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix using an electric mixer on medium speed for 2-3 minutes until the batter is smooth and free of lumps.
- Carefully stand the ice cream cones upright in the muffin tin, ensuring they are balanced and stable. Use aluminum foil to support them if needed.
- Gently pour the cake batter into each ice cream cone, filling approximately 2/3 to 3/4 of the way to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a cupcake - it should come out clean.
- Remove from oven and let the cone cupcakes cool completely on a wire rack for about 30-40 minutes.
- Once cooled, use a piping bag or spatula to generously frost each cupcake with raspberry frosting, creating a swirled peak.
- Garnish the top of each cupcake with fresh raspberries, arranging them artfully on the frosting.
- Serve immediately or refrigerate until ready to enjoy. Best consumed within 1-2 days for optimal freshness.
Tips
- Stabilize your ice cream cones by creating a "nest" of aluminum foil in the muffin tin to prevent tipping.
- Use room temperature ingredients for a smoother, more consistent cake batter.
- Don't overfill the cones - leave about 1/4 of the space for the cake to rise.
- For extra moisture, consider adding a tablespoon of sour cream to your cake mix.
- Let cupcakes cool completely before frosting to prevent melting and sliding.
- Use a piping bag with a star tip for a professional-looking frosting swirl.
- Chill the cupcakes for 15 minutes after frosting to set the design.
- For a flavor variation, try adding a drop of almond extract to the batter.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 55mg
