Ice Cream Cone Cupcakes
If you're looking for a fun, easy dessert that instantly makes people smile, these Ice Cream Cone Cupcakes are it. They look just like soft serve ice cream-but they're actually soft, fluffy cupcakes baked right inside a cone and topped with a swirled frosting.
I love making these for birthdays, summer get-togethers, or just a fun weekend baking project with the kids. They're simple, customizable, and honestly a lot easier than decorating a full cake.
If you love easy desserts like this, you'll also want to try my Cake Mix Chocolate Chip Cookies or my Fudgy Brownies without Eggs or Milk!
Quick Look: Ice Cream Cone Cupcakes
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 22-27 minutes
- ⏳ Total Time: ~40 minutes
- 🍽 Servings: 12 cupcakes
- ⚡ Calories: ~180 per serving
- 🍦 Flavor Profile: Sweet, buttery, nostalgic
- 👌 Difficulty: Easy
Jump to:
Why You'll Love This Recipe
- Looks like real ice cream (kids LOVE this)
- Perfect for birthdays and parties
- Uses simple, pantry-friendly ingredients
- Easy to customize with colors and toppings
- No plates or forks needed
Key Ingredients
Some of the ingredients you will need for ice cream cone cupcakes:
- Flat-bottom ice cream cones (these stand upright best)
- Vanilla or chocolate cake mix
- Vanilla extract (adds homemade flavor)
- Sour cream or Greek yogurt (makes cupcakes extra moist)
- Vanilla or Buttercream frosting (store-bought or homemade)
How to Make Ice Cream Cone Cupcakes
- Step 1: Preheat oven to 325°F. Place the flat-bottom ice cream cones upright in a muffin tin.
- Step 2: Prepare the cake mix according to the package directions. Stir in the vanilla extract and sour cream or Greek yogurt until smooth.
- Step 3: Spoon or pipe the batter into each cone, filling only ½ to ⅔ full. Do not overfill.
- Step 4: Bake for 22-27 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.
- Step 5: Let the cupcakes cool completely in the muffin tin before frosting.
- Step 6: Use a piping bag fitted with a large star tip or a plastic bag with the corner tip cut off, to swirl frosting on top like soft serve ice cream.
Expert Tips For The best Ice Cream Cone Cupcakes
- Making these at a slightly lower temperature helps the cupcakes bake more evenly and keeps the cones from getting too brown before the centers are done.
- Be careful not to add too much batter to the cones. Filling them about halfway to two-thirds full gives them room to rise without spilling over the sides.
- A piping bag makes it much easier to get that fun soft-serve ice cream swirl on top, but you can also spread the frosting with a knife if that's what you have on hand.
- Make sure the cupcakes are completely cooled before decorating. If they're still warm, the frosting will start to melt and slide off.
FAQs
Moisture from the cake can soften the cone. Let them cool completely and avoid airtight storage.
Yes! Bake the cupcakes the day before and frost the day you plan to serve them.
Flat-bottom cones work best so they stand upright in the pan.
Absolutely-your favorite cupcake batter works perfectly here.
Store at room temperature for up to 2 days, and keep loosely covered (airtight containers can make cones soft).
Fun Variations To Try!
- Chocolate cone cupcakes
- Strawberry frosting "ice cream"
- Funfetti cupcakes with sprinkles in the batter
- Holiday-themed colors for parties
More Easy Dessert Recipes
If you tried these Ice Cream Cone Cupcakes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting, and come back again!
Ice Cream Cone Cupcakes
Ingredients
- 12 flat-bottom ice cream cones
- 1 box cake mix
- Eggs, oil, water (per box instructions)
- 1 teaspoon vanilla extract
- 1 tablespoon sour cream or Greek yogurt
- 1 can Vanilla or Buttercream Frosting
- Sprinkles optional
- Cherries optional
Instructions
- Preheat oven to 325°F and place cones upright in a muffin tin to keep them stable.
- In a large bowl, prepare the cake batter according to package directions.
- Stir in the vanilla extract and sour cream until smooth.
- Fill each cone ½ to ⅔ full with batter.
- Bake for 22-27 minutes, or until a toothpick inserted comes out clean or the tops spring back lightly when touched.
- Let the cupcakes cool completely in the muffin tin before frosting.
- Pipe frosting on top using a large star tip (like a 1M) to create that classic soft serve swirl.
- Add sprinkles and a cherry on top if desired.
Notes
- Don't overfill cones
- Store loosely covered
How long the ice cream cone cupcake stay fresh?
I made these. It was good, but the cone itself was stale. Guess that happens when you bake it?