Flowerpot Cupcakes

Flowerpot Cupcakes

Let Mother Nature be your cake décor inspiration by using chocolate "dirt" and fake or edible flowers to adorn these Flowerpot Cupcakes.


18 cupcakes


  • 18 wafer ice cream cones, flat-bottomed


  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 (1 pound) package Florida Crystals® Organic Powdered Raw Cane Sugar
  • 1/3 cup milk


  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/2 cup chocolate wafers, finely crushed
  • 18 straws
  • flowers, fresh or artificial



Preheat oven to 350°F. Place ice cream cones in a muffin tin to hold upright while baking; set aside. 

In a large mixing bowl, beat cream cheese and butter at medium speed until smooth. Add powdered sugar alternately with milk, beating 1 to 2 minutes or until blended. Remove 1 1/4 cups of frosting from bowl and set aside.


With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add vanilla; beat until blended.

In small bowl, combine flour, baking powder and salt. Add flour mixture to mixing bowl alternately with milk; continue beating 1 to 2 minutes or until well blended.

Fill each cone about 1/2 full of batter. Bake 30 to 35 minutes or until "conecakes" spring back when lightly touched in center. Cool completely. Spread tops with remaining frosting.

To Decorate:
Sprinkle tops of frosted conecakes with crushed chocolate wafer crumbs for "dirt" look. Before serving, place 1 straw in center of each conecake and garnish with a flower.


Remember to remove the flower and straw before eating.