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Cupcake Cones

Children love this treat, which is not as messy as a piece of cake. —Mina Dyck, Boissevain, Manitoba
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    about 2 dozen

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

Directions

  • 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.
  • Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
  • 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.

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!

  • Editor's Note
    Reduced-fat peanut butter is not recommended for this recipe.
    Nutrition Facts
    1 each: 171 calories, 6g fat (2g saturated fat), 26mg cholesterol, 162mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 4g protein.