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Ice Cream Cone Cake Pops

Ice Cream Cone Cake Pops
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 24
A fun idea for kids' birthday parties, our ice cream cone cake pops recipe turns your favorite flavor of cake into an ice-cream-inspired, lip-smacking treat.
By Paula Jones
Created March 19, 2012


  • 1 box Betty Crocker™ Super Moist™ cake mix (any flavor)
  • Water, vegetable and eggs called for on cake mix box
  • 24 flat-bottom ice cream cones
  • 2 containers (12 oz each) Betty Crocker™ Whipped vanilla frosting
  • Assorted Betty Crocker™ Decorating Decors candy sprinkles, if desired


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups, filling each two-thirds full. Invert ice cream cones and place on top of batter, pressing down gently.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Carefully remove from pans to cooling racks (keep cupcakes on bottom and cones inverted); cool completely. Remove paper liners from cupcakes. Place cupcakes on cookie sheet; freeze until chilled.
  • 4
    Generously frost cupcakes with vanilla frosting (when turned right side up, cupcakes may become top heavy, so frost carefully). Decorate with sprinkles.

  • Look for colorful ice cream cones at the grocery store or find them online, or use regular ice cream cones.
  • Ice cream cones might shift slightly while in the oven. If this happens, you can carefully adjust them during baking, or simply trim off the unevenness with a paring knife once the cupcakes have cooled.
  • Chilling the cupcakes in the freezer makes them easier to frost. If you don’t do this step, the cake crumbs might show through the frosting.

No nutrition information available for this recipe
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