Ice Cream Cone Cupcakes
Ice Cream Cone Cupcakes are the kind of dessert that instantly makes both kids and adults excited.
If you’re looking for something fun, playful, and just a little nostalgic, this cupcake recipe is it.
They’re soft, sweet, and full of that classic birthday-cake flavor kids love.
These are perfect for classroom parties, summer playdates, birthday celebrations, or even a surprise treat after school.
They look adorable, are easy to hold, and come together with simple ingredients—making them just as fun for you to make as they are for your kids to eat.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, meaning I may receive a small commission at no extra cost to you when you make a purchase through my links. Thank you for supporting my kitchen!
How do you bake cupcakes in an ice cream cone?
- Start by preheating your oven and preparing a box of cake mix according to the package directions.
- Place about 30 cones in a muffin tin or snug baking dish so they don’t tip over in the oven. You can even crumple a little foil around the bottoms if needed.
- Fill each cone with batter. Stick to about 2 tablespoons of batter per cone. Overfilling can cause the batter to spill over the sides while baking.
- Bake until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Spoon two 16-ounce tubs of frosting into a large pastry bag fitted with a star tip, pipe a swirl onto each cone, and finish with rainbow sprinkles.
- Pipe high for that “ice cream” look. Using a large star tip gives you that classic soft-serve swirl effect that kids absolutely love.
- Serve right away or cover loosely until ready to enjoy.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Don’t overfill the cones and avoid sealing them in an airtight container. Moisture is what softens the cones. Let the cupcakes cool completely before frosting, and store them loosely covered at room temperature. If you need to make them ahead, bake the cupcakes the day before and frost the day you plan to serve for the best texture.
Fill each cone about 2/3 full — usually about 2 tablespoons of batter. This gives the cupcakes enough room to rise without spilling over the sides. Overfilling can cause messy overflow, while underfilling may leave the cone looking flat once baked.
Fix baking fails fast with this handy troubleshooting guide.
Cake Mate Rainbow Valentines Sprinkles with resealable lid – Delicious Dessert Sprinkles for Ice Cream, Cookies, Baked Goods, Donuts 10.5 oz Tub (Rainbow Jimmies)
365 by Whole Foods Market, Organic Cake Cup Cone, 1.75 OunceGoodCook Everyday Nonstick Steel Muffin Pan, 12 cup, Gray16 Inch Piping Bags Disposable, 100Pcs Large Pastry Bags, Frosting Bags, Cake Decorating Bags, Decorating Bags Large Piping Bags, Decorating Bags3Pcs 1M Piping Tips,Stainless Steel 1M Star Tips for Piping,Seamless Icing Tips With 10Pcs Disposable Piping Bags for Cake Decorating
Be sure to check out these other fun and creative dessert ideas that are just as playful and party-perfect!
- Ice Cream Cone Cake Pops are a bite-sized twist on the classic cone treat, combining moist cake and frosting into adorable mini cones that are perfect for party trays.
- A Melting Ice Cream Cone Cake is a show-stopping dessert that looks like a tipped-over cone spilling over the top of a cake—guaranteed to wow guests at birthdays.
- You can use any cake recipe and frosting combination to customize these treats, making them easy to match party themes, favorite colors, or seasonal celebrations.
Ice Cream Cone Cupcakes
Ingredients
- 15.25 oz cake mix plus ingredients to make cake
- 30 ice cream cones
- 2 tubs tubs of frosting
- rainbow sprinkles
Instructions
- Preheat oven to 350 and prepare cake mix according to package directions.
- Place ice cream cones onto a baking sheet or in a baking pan.
- Using a 2 tablespoon portion scoop, scoop batter into each cone.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely before icing.
- Place frosting into an 18" pastry bag fitted with a large star tip.
- Pipe frosting onto each cone and top with sprinkles.
- Serve immediately or cover loosely until ready to serve.