How to make Ice Cream Cone Cupcakes

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I love any reason to make cupcakes! My daughter has a summer birthday and we are nearing the end of the school year, folks. (A.K.A. a perfect reason to make cupcakes!) I have seen these ice cream cone cupcakes on Pinterest and I thought I would give them a try. They turned out really cute! Here’s how to recreate them for any occasion (or no occasion at all).

Ingredients:

Cupcakes- 	1 box funfetti (or preferred flavor) cake mix  	Eggs, oil and water 	24 flat bottomed ice cream cones 	Sprinkles (optional) 	24 maraschino cherries (optional)

Cupcakes-

  • 1 box funfetti (or preferred flavor) cake mix
  • Eggs, oil and water
  • 24 flat bottomed ice cream cones
  • Sprinkles (optional)
  • 24 maraschino cherries (optional)

If you prefer to keep it simple or have time restraints, use a can of frosting. I highly recommend this buttercream frosting though! It’s divine!

Vanilla Buttercream Frosting-

Ice cream cone cupcake photo 3 frosting - photo by Stephanie Toews

  • 3 cups powdered sugar
  • 1/3 cup butter (room temp)
  • 1 ½ teaspoons vanilla
  • 1-2 tablespoons milk
  • food coloring if desired

In a medium bowl, mix powdered sugar and butter on low speed. Stir in vanilla and 1 TBSP. milk. Gradually add remaining milk until frosting reaches desired consistency. If you are using food coloring add a few drops until you have achieved the color you like.

Ice Cream Cone Cupcake Instructions:

Preheat oven to 350 degrees Prepare cake batter according to package directions. I used the egg white recipe. Carefully place cones in a muffin tin. Fill cones about ¾ of the way full of cupcake batter. Place muffin tin in oven and bake about 20 minutes or until a toothpick comes out clean. Allow cones to cool completely. Frost cupcakes and top with sprinkles and a cherry.

 

  1. Preheat oven to 350 degrees
  2. Prepare cake batter according to package directions. I used the egg white recipe.
  3. Carefully place cones in a muffin tin.
  4. Fill cones about ¾ of the way full of cupcake batter.
  5. Place muffin tin in oven and bake about 20 minutes or until a toothpick comes out clean.
  6. Allow cones to cool completely.
  7. Frost cupcakes and top with sprinkles and a cherry.

Ice cream cone cupcake photo 4 finished cupcakes - photo by Stephanie Toews

I made the cupcakes the evening before my daughter took them to her class, but it would be ideal to make them up just a few hours beforehand. The cones aren’t as crispy the longer they sit.

P.S. Transporting can be tricky! I used a relish tray and took very small steps into the school. =) Enjoy!