Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

 The Spruce / Kristina Vanni

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Servings: 12 servings
  • Yields: 12 cupcakes
Nutritional Guidelines (per serving)
180 Calories
2g Fat
38g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 180
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 220mg 10%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Protein 3g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ice cream cone cupcakes are always a hit at any kids party. Everyone loves getting their own individual cake that they can hold in their hand! Plus, there's no need to decide between chocolate or vanilla frosting. With one easy technique, it is easy to create a beautiful swirl effect with both flavors combined. Simply spoon vanilla frosting into one disposable piping bag and chocolate frosting into another. Place both small piping bags into one larger piping bag fitted with a large tip and when you squeeze out the frosting it will create the same swirl effect as your favorite soft serve ice cream.

Finally, you can top each ice cream cone cupcake with your favorite ice cream toppings. Sprinkles are always a crowd pleaser or you could finish them with a cherry on top. As an added surprise, when you take the first bite into the ice cream cone it's exciting to discover there are also sprinkles inside.

Ingredients

  • For the Cupcakes:
  • 12 flat-bottomed ice cream cones
  • 1/2 cup unsalted butter (softened)
  • 1 cup 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
  • For the Frosting:
  • 1/2 cup unsalted butter (softened)
  • 1 (8 ounce) package cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/4 cup cocoa powder
  • Garnish: Additional multicolored sprinkles 

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  2. Place the ice cream cones upright in each well of a muffin tin. Using small pieces of crumpled foil, wrap the base of each ice cream cone to stabilize. 

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  3. In a large bowl, cream together the butter and sugar.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  4. Add the eggs one at a time, then add vanilla extract. Mix well to combine.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  5. In another large bowl, stir together the flour, baking powder, and salt.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  6. Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  7. Fold in the multicolored sprinkles. 

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  8. Fill the cones with batter 2/3 of the way. Do not overfill.

    Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  9. When ready to prepare the frosting, beat the butter, cream cheese, vanilla extract, and salt in a large bowl until fluffy. 

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  10. Gradually add the powdered sugar until combined. 

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  11. Remove half of the frosting and mix in the cocoa powder to the remaining frosting.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  12. Place the white frosting in one disposable piping bag and the chocolate in another disposable piping bag. Snip the ends of the two bags.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  13. Place them inside a separate, larger piping bag fitted with a large decorative tip. 

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  14. Pipe the swirl frosting on top of each cupcake.

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni
  15. Top with sprinkles. Serve and enjoy!

    Ice Cream Cone Cupcakes
     The Spruce / Kristina Vanni