Ice Cream Cone Cupcakes are the perfect cupcake to make for a party. The cupcake cooks directly inside the cone to make a fun ice cream illusion—without all the melting and mess!
Ice Cream Cone Cupcakes
These Ice Cream Cone Cupcakes are the perfect thing to make for birthday parties or any other activities with kids. Rather than cook a cupcake inside a liner, the cupcake cooks inside a store-bought ice cream cone. As if that wasn’t fun enough, you get to decorate them!
The Perfect Birthday Party Cupcake
There are SO many reasons this is the best cupcake for birthday parties! Because the cupcake is baked into a cone, there are no wrappers to clean up or dozens of kids with icing on their hands wandering around your home. Unlike its frozen counterpart, these ice cream cone cupcakes won’t melt so they can be easily enjoyed outdoors in full sun.
Plus, it’s so easy to customize the color of your icing and toppings to work with the party theme. For example, a Frozen themed party would look so cute with light blue icing and snowflake-shaped sprinkles on top of your ice cream cone cupcakes.
These cupcakes are just as easy to make as other cupcakes, but they look way cooler. You can make the cake from scratch if you want, but I like to keep things simple and use a cake mix. My kids like them the same either way.
If you are searching for a party cupcake that stands out—this is the one!
My kids (and I) love these ice cream cone cupcakes because there is no wrapper to peel off and icing doesn’t end up all over their hands…and clothes…and walls—you get the picture. Plus, the shape of the cone makes it easy for younger children to eat and enjoy too.
More Cupcake Recipes
If you want to make something in addition to the ice cream cone cupcakes, these traditional cupcakes are fantastic. These zesty lemon cupcakes with lemon icing are a family favorite, as are these Nutella swirl mini cupcakes and this cherry limeade cupcake recipe.
Ice Cream Cone Topping ideas
My favorite part of this cone cupcake are the toppings. Icing is swirled on the top to give the appearance of ice cream. Then you can start decorating! There are an unlimited amount of toppings to choose from, but some of our favorites include:
- Mini M&Ms
- Mini chocolate chips
- Edible glitter
- Chocolate flakes
- Shredded coconut
- Toasted nuts
- Candied fruit slices
Tips and Tricks to Make Ice Cream Cone Cupcakes
After making this cone cupcake recipe countless times for parties and gatherings, I have learned a lot of insider tricks to share with you all.
- Make sure your cone is flat-bottomed so it will bake correctly. The one that has worked best for me is the Keebler brand.
- Only fill each cone ¾ full, or your ice cream cone cupcake will overflow while baking.
- It can be helpful to have a second pair of hands to hold your cone while you fill it with cake mix.
- To fill the cones easier and with a lot less mess, put the cake batter into a gallon size zip-lock bag and cut out the bottom corner. Squeeze the batter into each cupcake until it is ¾ full.
- To make the icing look like ice cream, start on the outside edge of the cupcake and spiral around the outside base, then make concentric circles towards the middle. Pull it off forming a peak like a soft serve ice cream cone!
- If you don’t have a piping bag, you can use the same ziplock bag trick as above.
- Make sure your icing is still wet when you decorate, or your toppings will not stick into the icing. If the icing hardens before you have a chance to finish, spritz them lightly with water to moisten, then get to work on your ice cream cone cupcakes.
How to Make Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes
- Muffin pan
- 24 ice cream cones flat bottomed (we find the Keebler brand works best)
- 1 box cake mix any flavor
- 1 cup butter softened
- 2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 pounds powdered sugar
- 1/3 cup milk (add up to an extra tablespoon of milk if frosting is too thick)
- candy sprinkles optional
- Preheat oven to 350 degrees.
- Place ice cream cones into the cups of a mini muffin pan.
- Prepare cake mix according to box directions.
- Fill each ice cream cone no more than 3/4 full of batter, they will overflow if too much batter is inside! (Helpful Hint: To fill easier and with a lot less mess, put the cake batter into a gallon size zip-lock bag and cut out the bottom corner. Squeeze the batter into each cupcake!) Bake for 15-18 minutes or until inserted toothpick comes out clean.
- Meanwhile in separate bowl, beat butter with mixer until fluffy.
- Add vanilla, salt, powdered sugar and milk.
- Continue beating until smooth.
- To pipe on frosting to look like ice cream, start on the outside edge of the cupcake and spiral around the outside base making concentric circles towards the middle and then pull it off forming a peak like a soft serve ice cream cone. (For a big swirl, use same zip lock bag method used to fill cupcake batter.)
- If using candy sprinkles, be sure to add them immediately after frosting so they will stick before the frosting dries. If the frosting does dry, you can use a fine mist spray bottle and mist them with water and then add sprinkles.