We have two vintage recipes right here for those classic ice cream cone cupcakes — one from the 1950s and another from the 1960s — both made with boxed cake mix in any flavor you like.
Betty Crocker’s festive ice cream cone cupcakes recipe from 1957
Directions
Heat oven to 400 F. Make batter for cupcakes as directed on any flavor cake mix package.
Pour scant 1/4 cup batter into flat-bottomed waffle ice cream cones, filling scant 1/2 full. If you fill the cones too full, they will not have a nice round top.
Set on baking pan and bake 15 to 18 minutes. Cool and frost.
“I frosted mine with chocolate fudge flavor frosting and then sprinkled them with those teeny colored candies.” – Bette Anne
REMEMBER THESE? Easy-Bake Ovens: See the vintage kitchen toys that let kids bake their own mini cakes
Retro kid-decorated ice cream cone cakes
Ice cream cone cupcakes from 1968
From the Arizona Republic (Phoenix, Arizona) November 10, 1968
Teachers give these a blue ribbon for prize classroom dessert tables. They tell her they love them because there is no sticky leftover cupcake paper, and almost no crumbs.
There is such a small amount of cake in each cone, children can easily finish them. And with flat-bottomed cones, they can put them down while they gulp a drink or open a present at birthday parties. They freeze perfectly.
By decorating the top of the cupcakes with frosting from a decorating bag via piping tips, you can put a professionally decorated touch on the cones (like a soft serve ice cream cone).
The swirled frosting is especially attractive to children — even moreso when tipped with candies or sprinkles to suit the season.
Ice cream cone cupcakes
Ingredients
- 1 box regular cake mix (not angel food)
- 40 flat bottomed ice cream cones
- 1 package frosting mix, two-layer size
- Assorted decorator candies
Instructions
- Preheat oven to 350 degrees or follow temperature guidelines on cake mix box.
- Prepare cake mix.
- Stand cones in muffin tins. (They may be baked on cookie sheets, but muffin tins will help make sure the cones will not tip.)
- Fill cones with batter one inch from the top. NO more! Try not to drip batter on the outside of the cones as it tends to become soggy.
- Bake 20 to 25 minutes.
- Cool and frost, using a cake decorating icing bag or cookie press and a large star tube/tip.
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Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 326Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 217mgCarbohydrates: 46gFiber: 1gSugar: 33gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
