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gluten free cupcakes

Gluten Free Ice Cream Cone Cupcakes

Adapted from America's Test Kitchen
Course Dessert
Servings 18


  • 4 oz white chocolate chips (we like Ghiradelli)
  • 6 oz vegetable oil
  • 6 1/2 oz gluten free all-purpose flour (we like King Arthur Flour Measure for Measure)
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 2 tsp vanilla
  • 3 1/2 oz sugar
  • 1/3 C sour cream
  • 1/4 C rainbow sprinkles
  • 18 gluten free cake cones (2 boxes)


  • Heat you oven to 325 degrees. Make sure the oven rack is in the middle position.
  • Melt the white chocolate and oil in a microwave safe bowl. Microwave in 30-second increments at 50 percent power, about 2 minutes total, stirring in between each 30-second increment. Once melted, whisk to smooth. Set aside to cool slightly.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Whisk together eggs and vanilla in a large bowl.
  • Add sugar and whisk until smooth and combined.
  • Add sour cream and white chocolate mixture, whisk thoroughly combined.
  • Add your dry ingredients into your wet ingredients, whisk together until combined and smooth.
  • Gently fold in your sprinkles, being careful not to over mix.
  • Place your cones into your mini muffin tin, making sure they don't touch. You will have to bake in batches.
  • Using a small scoop, fill each cone with 1 1/2 scoops of batter.
  • Bake your cupcakes for about 22 minutes or until the tops begin to brown and a toothpick inserted into the center comes out clean.
  • Remove to a cooling rack to cool completely before frosting.