4th Of July Ice Cream Cone Cupcakes

These fun 4th of July Ice Cream Cone Cupcakes are the perfect sweet treat for all your patriotic celebrations!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword 4th of july ice cream cone cupcakes, ice cream cone cupcakes, red, white and blue ice cream cone cupcakes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 585kcal

Start by adding the cake, mix, eggs, oil and water to a large mixing bowl. Mix on high until well combined.
15.25 ounces Red Velvet Cake Mix, 3 eggs*, ½ cup oil*, 1/4 cup water*
Fill each cone 3/4 of the way full with cake batter, then place in a muffin tin to help them stay upright in the oven.
12 ice cream cones
Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let them cool completely.
Place a sheet of parchment paper or plastic wrap on the counter or other flat surface.
Divide the frosting into three separate bowls. Add red coloring to one bowl and blue to the other. Mix well.
32 ounces white icing, red food coloring, blue food coloring
Start with the blue icing and make one line on the paper. Add a line of red icing next to it, then a line of white.
Next, roll up the icing in the parchment paper or plastic wrap, cut off the end, and drop into a piping bag with a 1M tip. This will give you a pretty swirl effect when piping it onto the cupcakes.
Once your cupcakes have cooled, swirl the frosting onto the top of each cone, covering the top entirely.
Top with patriotic sprinkles and serve
patriotic sprinkles

If the box calls for different amounts of eggs, oil and water, follow the directions on the box.
For less mess, pour your batter into a pastry bag first. Then, just pipe the batter mixture into each cone.