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Ice Cream Cone Cupcakes


Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 24 people
Close up photo of cupcakes in ice cream cones topped with a vanilla and chocolate frosting.

Summer is here! Birthday parties and holiday get-togethers are ramping up again and your readers are gonna love this easy, fun, unique dessert that’s a cinch to make and will be a hit with parents and kiddos alike!

Ingredients  

Cupcakes

  • 1 (15oz.) box funfetti cake mix + ingredients called for on box
  • 24 ice cream cones flat bottoms

Vanilla Buttercream Recipe

Chocolate Buttercream


Instructions

  • Preheat the oven to 350°F and prepare the cake batter according to the directions on the back of the box.
  • Place a cone in each well of a 24-count mini cupcake pan and set aside.
  • Add 3 Tablespoons of cake batter into each of the cones, filling to just below the inside rim. You can spoon the batter in or use a small ice cream scoop to be more accurate. Do not overfill. If you do, the batter will spill over while cooking and make the rims of the cones soggy. Each cone may bake up a little differently in shape but they will look great as soon as you frost them!
  • Bake for 23 to 25 minutes or until a toothpick comes clean from the center of the cupcakes.
  • Allow them to cool completely, about 30 to 60 minutes.
  • Meanwhile, prepare the buttercream by creaming the butter in a large bowl or stand mixing fitted with a paddle attachment on loaw speed until pale and smooth.
  • Add in 3 cups of powdered sugar and 3 tablespoons heavy cream a little at a time, alternating between each, while mixing on low speed over the course of 3 minutes.
  • If your frosting needs a stiffer consistency, add the remaining sugar. If your frosting needs to be thinned out, add the remaining cream.
  • Add vanilla and salt and beat on medium-high speed for about 2 to 3 minutes until the frosting is light and fluffy.
  • If you want to make a twist frosting, remove half of the vanilla buttercream from the mixing bowl and set aside. To make the chocolate buttercream, add ½ cup of unsweetened cocoa powder and 2 tablespoons of vanilla extract to the remaining frosting and mix until incorporated.
  • Pipe the frosting into a swirl using a Wilton 2D tip and piping bag.
  • Add sprinkles on top for a fun garnish if desired!

Notes

  • Storage Instructions: You may store these uncovered at room temperature for up to 3 days (this should help the cones to stay crispier) but then they should be stored in an airtight container and placed in the fridge. The cones will get softer over time.
  • Does this work with different flavors of cake? Yes, go ahead and use your favorite flavor - chocolate and red velvet would be amazing too!
  • My cones feel like they are going to tip over - how can I secure them? I found as long as I moved the pan carefully, my cones stayed upright without a problem, but if yours are tipsy, you could put tin foil around the bottom of your cones to make them fit tighter into the mini muffin pan. If you don’t have a mini muffin pan, you can use a regular cupcake pan with tin foil around the base of each cone to hold them steady.
  • I only need/have 12 cones - can I just fill the cones fuller? No, these won’t bake properly if they are overfilled. Go ahead and fill your 12 cones (with just 3 Tablespoons of batter, as directed above), you will have leftover batter and could use it to make regular or mini cupcakes.
  • How do you recommend transporting these ice cream cone cupcakes? I find it easiest to cut the required number of holes into a couple of empty cereal boxes. Just make the holes slightly larger than the circumference of the cones. Once when I just wanted to take a few to my neighbor, I used the hole side of an egg carton and that worked well.
  • Can I make these ahead of time? You can make them ahead of time but they really are best used within a few days. After that, the cones may get a little soggy.

Nutrition

Calories: 160kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 38mg | Potassium: 37mg | Fiber: 1g | Sugar: 15g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Find it online: www.sugarandsoul.co/ice-cream-cone-cupcakes/