Get ready to transform your dessert game with the most Instagram-worthy treat that will make your taste buds dance and your guests go wild! 🎃🍦 Imagine biting into a perfectly spiced pumpkin cupcake nestled inside a crispy ice cream cone, topped with luscious frosting that screams autumn comfort. These Pumpkin Ice Cream Cone Cupcakes are not just a dessert; they're an experience that combines the nostalgic charm of childhood treats with the sophisticated flavors of fall. Whether you're hosting a Halloween party, a family gathering, or just craving something uniquely delicious, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 12 ice cream cones
- Frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise properly.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of sugar, and 1/2 cup of vegetable oil. Use a whisk or electric mixer to blend these ingredients together until the mixture is smooth and well combined.
- Add 2 eggs and 1 teaspoon of vanilla extract to the pumpkin mixture. Continue to mix until the eggs are fully incorporated and the batter is smooth.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. This helps to evenly distribute the dry ingredients and aerate the flour.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Line a cupcake pan with 12 ice cream cones, standing them upright. This will serve as the base for your cupcakes.
- Using a spoon or a piping bag, fill each ice cream cone with the pumpkin batter, filling them about 2/3 full to allow for rising during baking.
- Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare your frosting of choice. You can use store-bought frosting or make your own cream cheese frosting for a delicious pairing with the pumpkin flavor.
- Once the cupcakes are completely cooled, generously frost the tops of each ice cream cone cupcake with your chosen frosting.
- For an extra touch, you can decorate the frosted cupcakes with sprinkles, crushed graham crackers, or even a sprinkle of cinnamon on top.
- Serve your Pumpkin Ice Cream Cone Cupcakes immediately or store them in an airtight container at room temperature for up to two days.
Tips
- For the most consistent results, use canned pumpkin puree rather than fresh pumpkin to ensure the right moisture content.
- When filling the ice cream cones, use a piping bag or a spoon with a steady hand to prevent messy edges and ensure even baking.
- To prevent the ice cream cones from tipping over in the pan, you can create a makeshift support system by placing the cones in a muffin tin or wrapping the bottom of each cone with aluminum foil for stability.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting and sliding off.
- For extra flavor, try adding a pinch of ground ginger or cloves to the batter for a more complex spice profile.
- Store these cupcakes in an airtight container at room temperature, and consume within 2 days for the best taste and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 35mg
