Cupcake Cones

Total Time:Prep: 25 min. Bake: 25 min. + cooling

Recipe by Mina Dyck, Boissevain, Manitoba

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

Children love this treat, which is not as messy as a piece of cake. —Mina Dyck, Boissevain, Manitoba


Test Kitchen Tips
  • Tapping the cone gently helps batter settle into nooks and crannies.
  • Two scoops are better than one. Serve these with ice cream on top instead of frosting. Warning: Napkins required!

    • Peanut Butter-Reduced fat/Generic

    Reduced-fat peanut butter is not recommended for this recipe.

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    Cupcake Cones

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    Yield:about 2 dozen
    Prep:25 min
    Cook:25 min
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    Ingredients

    • 1/3 cup butter, softened
    • 1/2 cup creamy peanut butter
    • 1-1/2 cups packed brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2-1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup 2% milk
    • 24 ice cream cake cones (about 3 inches tall)
    • Frosting of your choice
    • Sprinkles or chopped peanuts, optional
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    Directions

    1. 1
      In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
    2. 2
      Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
    3. 3
      Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.

    Nutrition Facts

    1 each: 171 calories, 6g fat (2g saturated fat), 26mg cholesterol, 162mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 4g protein.
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