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92% would make again

Neapolitan Ice Cream Cone Cupcakes

featured in 5 Delightful Neapolitan Recipes

Betsy Carter
Tasty Team

Ingredients

for 36 cones

  • 1 box brownie mix, plus box ingredients
  • strawberry cake mix, plus box ingredients
  • vanilla cake mix, plus box ingredients
  • 36 ice cream cones
  • 1 ½ cups unsalted butter (345 g), softened
  • 4 ¾ cups powdered sugar (570 g)
  • 1 ½ teaspoons vanilla extract
  • 3 tablespoons milk
  • maraschino cherry, optional, to serve
  • sprinkles, optional, to serve

Nutrition Info

Powered by
    Calories 298
    Fat 8g
    Carbs 52g
    Fiber 0g
    Sugar 32g
    Protein 2g

Estimated values based on one serving size.

Preparation

  1. Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
  2. Preheat oven to 350˚F (180˚C).
  3. Place cones in each well of muffin tin.
  4. Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
  5. Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
  6. In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
  7. Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
  8. Top with cherries and sprinkles.
  9. Enjoy!

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