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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes combine the fun of a fluffy frosted cupcake with the delight of a cake ice cream cone to hold it in. This kid-friendly dessert is perfect for parties!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 22 cupcakes
Calories: 536 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cupcakes
  • 22 cake ice cream cones the kind with the flat bottoms
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
For the Frosting
  • 1 cup unsalted butter softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • ¼ cup whole milk
  • Sprinkles optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Place cake ice cream cones upright in 13x9 baking pan (some people use a muffin pan, find what works for you). Set aside.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, whisk oil and sugar until fluffy. Add in eggs and vanilla extract.
  4. Fold in dry ingredients. Add milk and beat for about 1 minute, until thick and smooth.
  5. Spoon batter (or use a small cookie scoop) into the cones, until halfway full (about 1 1/2-2 Tablespoons of batter). Bake cupcakes for 25-28 minutes, until a toothpick inserted into the center comes out clean.
  6. Cool cupcake cones completely before adding frosting.
  7. For the frosting, beat butter until pale in color, about 2-3 minutes. Add in cocoa powder, salt, and powdered sugar. Beat in milk until desired consistency.
  8. Transfer chocolate frosting to a piping bag or ziploc bag with a large star tip. Pipe frosting onto cooled cupcakes, add sprinkles if desired.

Notes

  • To save time, you can swap out the homemade cake batter for your favorite cake mix.
  • Store cupcakes in airtight container at room temperature for up to 5 days.
  • The ice cream cones should stand up on their own when you pack them into the 13x9 baking pan. You can also place a sheet of foil over the pan and cut holes to keep the cupcakes standing up.

Nutrition Information

Serving 1cupcake Calories 536kcal (27%) Carbohydrates 76g (25%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 15g Cholesterol 92mg (31%) Sodium 270mg (11%) Fiber 1g (4%) Sugar 56g (112%)

Nutrition Facts

Serving: 22cupcakes

Amount Per Serving

Calories 536

% Daily Value*

Serving 1cupcake
Calories 536kcal 27%
Carbohydrates 76g 25%
Protein 5g 10%
Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 15g 88%
Cholesterol 92mg 31%
Sodium 270mg 11%
Fiber 1g 4%
Sugar 56g 112%

* Percent Daily Values are based on a 2,000 calorie diet.