These gluten free microwave cupcakes in cones are a fun way to make a dessert without heating up the kitchen. Top these fluffy cakes with icing for a party or bake sale!
If you are looking for a fun treat, my new gluten free microwave cupcakes are made in gluten free ice cream cones. They are a fun easy treat the whole family will love. Each microwave cone cake cooks in about 45 seconds!
It is so easy to use your microwave for baking cake! This recipe is based on my easy Gluten Free Vanilla Mug Cake recipe.
If you love the idea of microwave cake, you will want to see all of my gluten free mug cake recipes! You will also find a gluten free mug brownie, muffin, and cobbler recipe to try!
Why This Recipe Is Great:
- You can use this gluten free vanilla mug cake recipe or any one of the many fun gluten free cake flavors I list below!
- Where else can you make a cake in only 45 seconds?
- These little cone cupcakes are darling and can be decorated for any party theme or holiday!
- This easy recipe is also dairy-free! Find the simple ingredients easily at any grocery store.
- One small batch of gluten free cake batter makes 6 cupcake cones!
- Gluten Free Flour Blend - For this recipe, I used Pillsbury Gluten Free Flour and my DIY Gluten Free Flour Blend. Other gluten free flour blends should also work great. If you use a starchy blend, be sure to adjust the moisture levels of the batter if needed.
- Xanthan Gum - If your blend doesn't have xanthan gum or guar gum, you will need to add ½ teaspoon.
- Baking Powder - I like to use aluminum free.
- Egg - Size large.
- Vanilla Extract - I recommend pure vanilla extract.
- Coconut Oil - Use this oil, butter, or another light oil.
- Non-Dairy Milk - I used almond milk, but other dairy or non-dairy milk will work.
- Sprinkles - If you are decorating the cupcakes with sprinkles, be sure to check if sprinkles are gluten free!
How To Make Cone Cupcakes In The Microwave:
Step 1: Because these mug cupcakes are cooked in small gluten free cones, it is a good idea to mix your ingredients in a separate
Step 2: Add the egg, oil, and non-dairy milk to the wet ingredients and mix them into a cake batter. Be sure not to overmix the batter.
HINT: Stand the cone in a mug. This will help the cupcake stand up and not spill while cooking.
Step 3: Fill each gluten free cone about ½ way full, to where the cone starts to widen. The cake batter will cook quickly and fill the whole cone. Don't forget, this recipe will make 6 cone cupcakes.
Step 4: Microwave the gluten free cone cupcake for 45 seconds. The cake batter will rise up in the cupcake to the top.
I cut it in half so you can see the inside. You can see it has some bubbles, which is normal due to the rapid high heat of the microwave oven.
Step 5: Allow the cupcakes to cool while you mix up the frosting. Grab this Gluten Free Frosting Recipe, it also has fun color and flavor options! If you feel like a new flavor, try making my Gluten Free Lemon Mug Cake in gluten free cones!
Tips and Recipe FAQ:
You can bake these gluten free cone cakes in the oven. The main difference is you will need to fill the cones ¾ the way full because they won't shoot up so high in the oven. Bake the cones at 350º F for 15-18 minutes. The actual baking time will vary by the size of the cone.
These cone cupcakes will not keep fresh for more than a day. The cake itself will keep, but the moisture from the cupcakes will make the cones soft over a few hours.
I have not tested if you can freeze these cone cupcakes, but I suspect that you can not due to the cone breaking down from the moisture of the cupcakes. Freezing will just add more moisture.
More Gluten Free Mug Cakes:
- Gluten Free Chocolate Mug Cake
- Easy Gluten Free Mug Muffin
- Gluten Free Cherry Cobbler Mug
- Gluten Free Banana Mug Cake
Easy Gluten Free Mug Cupcakes In a Cone
- 6 gluten free ice cream cones Note flat bottom are much easier to microwave.
- ¼ cup gluten free flour blend * see note
- 2 tablespoons sugar
- ½ teaspoon baking soda
- tiny dash salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil * see note
- 1 egg
- ¼ cup non-dairy milk I used almond milk
- In a small bowl, add the flour, sugar, baking soda, and salt. Whisk to blend.
- Add the egg, melted oil or butter, and non-dairy milk. Mix together, but do not overmix the batter.
- Place one or two cones in a mug. This will hold up the cone while the cupcake cooks.
- Fill each cone up to the point where the cone widens with cake batter.
- Place in the microwave and cook for 45 seconds. The cake will rise way up as it cooks, and it may sink a little. This is normal.
- Remove the cone cupcake and repeat until you use all of the cake batter.
- Allow the cones to cool while you whip up some frosting. (See notes for the frosting recipe.)
- I used Pillsbury Gluten Free Flour to make these cupcakes. I also like King Arthur Measure for Measure and Bob's 1:1 Blend. Other blends will work, but you will want to keep an eye on the moisture level and adjust if your cake batter is too thick.
- Xanthan gum - if your flour blend doesn't contain xanthan or guar gum, you will need to add ¼ teaspoon.
- You can use coconut oil, butter, or any light oil.
- I used almond milk, but any non-dairy or regular milk will be okay.
- Use this vanilla buttercream frosting recipe. There are also a few tips on making colored and flavored frosting.
- These cone cupcakes will not keep fresh past a day. The cupcake moisture will soften the cone too much.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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