Ice Cream Cone Cupcakes
Transform your dessert table with these whimsical Ice Cream Cone Cupcakes, a fun and creative treat that combines the nostalgia of ice cream cones with the sweetness of moist cupcakes. Perfect for birthday parties, bake sales, or any festive occasion, these charming sweets are baked directly into flat-bottomed ice cream cones, making them an easy-to-hold, mess-free delight. Topped with swirls of velvety homemade buttercream frosting and a sprinkle of colorful decorations, these cupcakes look just like soft-serve ice cream but hold a delicious surprise inside. Quick and easy to prepare using any boxed cake mix flavor, this recipe is a fun project for bakers of all skill levels, delivering 24 servings in under an hour. Whether you're searching for kid-friendly desserts or unique cupcake recipes, Ice Cream Cone Cupcakes are a guaranteed crowd-pleaser!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 box Boxed cake mix (any flavor)
- 3 large Eggs
- 0.5 cups Vegetable oil
- 1 cup Water
- 24 cones Flat-bottomed ice cream cones
- 1 cup Butter
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 0.25 cups Sprinkles
Instructions
Preheat your oven to 350°F (175°C). Line a muffin pan with aluminum foil to help hold ice cream cones upright during baking.
In a large mixing bowl, prepare the cake mix according to the package instructions by combining the cake mix, eggs, vegetable oil, and water. Stir until well blended.
Stand each ice cream cone upright in its slot within the muffin pan. Fill each cone with cake batter, leaving about 1/2 inch of space at the top to allow for expansion as the cupcakes bake.
Carefully place the muffin pan in the oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes cool, prepare the buttercream frosting by beating butter in a stand mixer or with a hand mixer until light and fluffy.
Gradually add powdered sugar, one cup at a time, mixing on low speed. Add the vanilla extract and heavy cream, then increase to a higher speed and beat until frosting is smooth and creamy.
Transfer the frosting into a piping bag equipped with a star or round tip.
Once completely cooled, frost each cupcake in a swirl to mimic soft-serve ice cream.
Decorate each cupcake with a pinch of sprinkles to complete the look.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 31.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
