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
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.