Ice Cream Cone Cupcakes
Ingredients
- 12 flat bottom ice cream cones
- 1/2 cup unsalted butter
- 3/4 cups granulated sugar
- 2 large eggs
- 3 tablespoons oil
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons Fleischmann’s Baking Powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 tablespoons rainbow sprinkles, plus more to finish
- Pink buttercream frosting, to finish
PRODUCTS
Instructions
- Preheat oven to 325(f) degrees. Transfer ice cream cones into a 12-cup muffin pan & set aside.
- In a large mixing bowl, beat together butter & sugar until fluffy. Add eggs, oil & vanilla.
- Sift in flour, baking powder, salt & whole milk. Beat until the batter comes together.
- Fold in sprinkles & evenly divide mixture amongst the prepared ice-cream cones, about ¾ of the way full.
- Bake until the tops are golden & bounce back to touch. Let cool completely.
- Finish with a swirl of buttercream frosting & sprinkles.
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