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Ice Cream Cone Cupcakes Recipe

This recipe transforms standard cake batter into fun, portable treats by baking it directly into ice cream cones. Topped with a creamy chocolate cream cheese frosting and sprinkles, they resemble ice cream scoops and are perfect for celebrations.
Print Recipe Pin Recipe
Total Time 50 minutes
Course Snack
Cuisine American
Servings 12 people
Calories 6652.5 kcal

Equipment

  • 1 Electric Mixer Stand or hand mixer
  • 2 Mixing Bowls One for batter, one for frosting
  • 1 Muffin Tin To hold ice cream cones upright while baking
  • 1 Measuring Tools Cups and spoons
  • 1 Piping Bag and Tip For frosting decoration (optional)

Ingredients
  

Main

  • For the Cupcakes:
  • 12 flat-bottomed ice cream cones
  • 1/2 cup 4 ounces unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons multicolored sprinkles plus more for garnish
  • For the Frosting:
  • 1/2 cup 4 ounces unsalted butter, softened
  • 1 8-ounce package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners' sugar
  • 1/4 cup cocoa powder

Instructions
 

  • Preheat oven to 350°F (175°C) and arrange flat-bottomed ice cream cones upright in a muffin tin.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry, mixing until just combined.
  • Gently fold in the multicolored sprinkles.
  • Carefully spoon the batter into each ice cream cone, filling about two-thirds to three-quarters full. Place cones back in the muffin tin.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely in the tin on a wire rack.
  • While cooling, prepare the frosting: Beat softened butter and cream cheese until smooth. Add vanilla and salt.
  • Gradually beat in the confectioners' sugar and cocoa powder until the frosting is smooth and fluffy. Pipe or spread frosting onto cooled cupcakes and garnish with sprinkles.

Notes

Ensure butter and cream cheese are genuinely soft for a smooth, lump-free frosting. When filling the cones, do not exceed two-thirds to three-quarters full to prevent overflow during baking. Using a muffin tin is crucial for stability. Bake just until a toothpick comes out clean to avoid dry cupcakes. Allow cupcakes to cool completely before frosting, otherwise the frosting will melt.