This ice cream cone cupcake recipe is really simple and sure to be a crowd pleaser! It is a great birthday cake recipe, and I’m so excited to share it with you!
Ever since I showed you my neice’s “Crazy 8” Birthday Party, I’ve been wanting to try making cupcakes in ice cream cones.
Now, I know what you’re thinking… this isn’t the most “original” idea ever, right? Right. But, if you’re like me, you may not realize how EASY these are to make.
Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes are so fun to make, and even more fun to eat. These are sure to be a family favorite!
Ingredients
- 24 flat bottom ice cream cones
- Boxed cake mix of any flavor
- Oil (as directed on the cake mix box)
- Eggs (as directed on the cake mix box)
- 4 cups (1 pound) powdered sugar
- 1/2 cup butter, softened to room temperature
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- Food coloring
- Sprinkles
Instructions
- Prepare your cake mix according to the directions on the box
- Set your ice cream cones upright in a pan. I found that a mini muffin tin worked great.
- Fill your ice cream cones halfway full.
- Bake the cupcakes according to the directions on the box. You want a toothpick inserted in the center of the cupcake to come out clean, except for a few moist crumbs.
- Prepare buttercream icing by mixing the powdered sugar, butter, vanilla. Add 1 tablespoon of milk at a time until smooth. You want your buttercream to be a pretty thick consistency. Add food coloring if desired.
- Once the cupcakes are cool, pipe the icing onto the tops of the cupcakes and top with sprinkles, if desired.
Ice Cream Cone Cupcake Ingredients
- 24 flat bottom ice cream cones- mine were colorful
- Boxed cake mix of any flavor
- Oil as directed on the cake mix box
- Eggs as directed on the cake mix box
- Icing (homemade buttercream or store bought
- Food coloring
- Sprinkles.
Ice Cream Cone Cupcake Recipe
Time needed: 1 hour.
How to make ice cream cone cupcakes
- Prepare Cake Batter
Prepare the cake mix according to the directions on the box
- Prepare Cones
Set your ice cream cones upright in a pan. I found that a mini muffin tin worked great.
- Fill Cones with Batter
Fill your ice cream cones halfway to 2/3 full.
- Bake Cupcakes
Keep the cupcakes in the mini muffin pan and bake the cupcakes according to the directions on the box. You want a toothpick inserted in the center of the cupcake to come out clean, except for a few moist crumbs.
- Prepare Icing
Prepare buttercream icing or use a jar of prepared icing. Add food coloring if desired. Fill piping bag and use a star tip. I use a wilton 2D
- Frost Cupcakes
The trick to frosting these is by starting on the edge of the cupcake, and swirling around and in, toward the center. Use steady pressure. And to make it look like ice cream, you want it to be swirled with a little dollop on top.
And it helps if your frosting is slightly thicker in consistency. - Enjoy!
Sharon says
I used my Ikea muffin tins! It’s makes tall skinny muffins so held the cone really well and sturdy!
Sharyn says
Hi there, all is going sound here and ofcourse every one is sharing facts, that’s actually
excellent, keep up writing.
Anonymous says
I have also sprayed a regular muffin tin and then filled it half full and then put the icecream cone on top that way they don’t get soggy.
Melissa says
How do you keep them crispy, mine always turn out soggy???
Anonymous says
I made these this weekend for my grand daughter’s birthday party and I ended up throwing them away, because the cone came out so chewy you couldn’t eat them. Pretty disappointed.
Donna B. says
I’ve had the soggy cone problem, too. Hope to see an answer here on how to keep them from getting that way.
Paulette says
To eliminate soggy cones, remove the baked cupcake cones from the oven, let cool to the touch, then poke a couple small holes in the bottom of the cone to release the steam and moisture. This will ensure that your entire party will enjoy crispy ice cream cone cupcakes!
Natalie Dalpias says
Great tip! Thank you!!
Anonymous says
After baking puncher small holes in the bottom of cones.
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KirstenNB says
Great post. Thanks for sharing.
I wanted to share my idea for standing the cups up… I used a regular sized muffin tin and covered it with one large piece of aluminum foil. I took a sharp knife and cut an X in the middle of the foil over each muffin cup . The cones fit snugly inside each X and are pretty stable.
Tenia says
Wonderful!! Thanks so much! I made a last minute request to a bakery to make these for my (soon to be) 6 yr old daughter. They couldnt make it so now its up to mommy! Thanks to you post i will be able to still pull this off!
Abby says
Amazing! I’m so doing this for Fourth of July. I think I’m going to use a little syringe to put vanilla pudding in the cupcake when it cools! Thanks so much!
corduroydreams says
Abby, that is a great idea. Let me know how it turns out!