Radiant Red Cupcake Ice Cream Cones


The finished product of the Radiant Red Ice Cream Cone Cupcakes topped with pink or white frosting covered with rainbow sprinkles before being moved into the freezer for the frosting to freeze photo taken by: Andrea Abney

Andrea Abney, Writer


  • One package of Radiant Red cake mix
  • ⅔ cup of water (or milk to make more moist)
  • Two eggs
  • ¼ cup of oil
  • 24 ice cream cones (flat bottom)
  • One container of frosting of your choice
  • Sprinkles of any kind



  • Mixing bowl
  • Wooden spoon
  • Measuring cups (⅔ cup, ¼ cup, 1 tablespoon cup)
  • Piping bag (use a ziploc bag if you do not have one)
  • Spoon
  • Toothpick (to see if cupcakes are done)
  • Cupcake tins
  • Cooling rack
  • Timer



  1. Preheat oven to 325 degrees Fahrenheit.
  2. Add the Radiant Red cake mix, eggs, water (or milk) and oil into the bowl. Mix the batter until there are no lumps present in the batter.
  3. Put the flat bottom ice cream cones into the cupcake pans. Fill the tablespoon measuring cup with batter and then fill the ice cream cones with about one and a half spoonfuls of batter.
  4. When the oven is preheated, carefully carry the batter filled cones to the oven. Cook for 19-23 minutes, if needed, cook longer.
  5. When time is up, take your toothpick to see if the cupcake cone is fully cooked (The toothpick should come out clean after inserted into the cupcake cone). If fully cooked, leave the cones in the cupcake pan and set on the cooling rack.
  6. When the cupcakes are done cooling take your piping bag or ziploc bag and fill with the frosting of your choice.
  7. Apply frosting in a circular motion to make it look like ice cream.
  8. When done frosting, apply sprinkles and carefully move to freezer so the frosting can freeze for a few hours.
  9. When the frosting has hardened, take out of the freezer and enjoy!