Dessert Recipes — 23 June 2012

By: Jodie Shield, RD

Who needs birthday cake? Cupcakes are the rage these days and serving them in an ice cream cone makes them even more special.  This tasty dessert combines two classic birthday concepts – cake and ice cream.  Parents you’ll love serving cup cake cones because portion control is built-in, plus they’re so easy to clean up – no dishes to wash or paper plates to toss.

To keep your party guests’ spirits bright and the cup cakes light, make sure you use reduced-fat ingredients.  For added fun and an extra birthday party activity, let the kids decorate their own cones with colorful sprinkles.

Cup Cake Cones

Makes 12 servings


  • 1 package of reduced-fat cake mix, any flavor
  • 12 flat-bottom ice cream cones
  • 4 ounces reduced-fat cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons skim milk (optional)
  • an assortment of decorative sprinkles


  1. Prepare batter for the cupcakes according to the cake-mix directions.  Spoon batter into each cone, and fill about two-thirds of the way up.  Put the cones into a muffin tin, and bake at 350 – degrees F for about 30 minutes. To prepare frosting, beat the cream cheese, powdered sugar, and vanilla together until smooth.  If the frosting is too thick, add the skim milk one teaspoon at a time.
  2. After the cupcakes have cooled, cover each one with frosting.  Let each of the guests decorate a cone with their favorite sprinkles.

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