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Frosted Ice Cream Cone Cupcakes with sprinkles.
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5 from 7 votes

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes are the perfect party cupcake. The cupcake cooks inside the cone making a fun ice cream illusion that doesn’t melt.
Prep Time15 minutes
Cook Time20 minutes
Decorating time15 minutes
Total Time50 minutes
Course: cake, Dessert
Cuisine: American
Keyword: cupcakes
Servings: 24 cupcakes
Calories: 235kcal
Author: Elise Donovan

Equipment

  • Mini Muffin Pan

Ingredients

  • 24 ice cream cones flat bottomed (we find the Keebler brand works best)
  • 1 box cake mix any flavor

Buttercream Frosting

  • 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

Instructions

  • Preheat oven to 350 degrees.
  • Place ice cream cones into the cups of a mini muffin pan.
    Ice Cream Cones lined up in a small muffin tin.
  • Prepare cake mix according to box directions.
    Glass mixing bowl with cake batter and a whisk attachment.
  • Fill each ice cream cone no more than 3/4 full of batter (about 3 Tablespoons), 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 ice cream cone)
    Piping cake batter into ice cream cones.
  • Bake for 20-25 minutes or until inserted toothpick comes out clean.
    Cupcakes in ice cream cones baked in a mini muffin tin.
  • Meanwhile in separate bowl, beat butter with mixer until fluffy.
    Glass mixing bowl with creamed butter.
  • Add vanilla, salt, powdered sugar and milk. Continue beating until smooth.
    Whisk with frosting over a glass mixing bowl of frosting.
  • 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.)
    Frosted and decorated ice cream cone cupcakes. Piping bag and sprinkles on the side.
  • 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.
    Frosted Ice Cream Cone Cupcakes with sprinkles.

Notes

For a cupcake that tastes homemade - and not from a box, use these ingredients instead of what is listed on the box mix. 
Dry boxed cake mix, 4 egg whites, 1/3 cup oil, 3/4 cup milk, 1/2 cup sour cream. Mix wet ingredients together then blend in cake mix. 
 

Nutrition

Calories: 235kcal | Carbohydrates: 41g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 92mg | Potassium: 11mg | Fiber: 1g | Sugar: 37g | Vitamin A: 240IU | Calcium: 7mg | Iron: 0.2mg