When my friend first told me about ice cream cone cupcakes, I was like, “What the hell is that?” Turns out it’s just the same ol’ cupcake, but this time, with an ice cream cone as the base instead of regular paper liners!

They all look so-oooo adorable, just like mini ice cream cones. I guess that’s why these babies keep flying off the shelves at my bakery; who in their right mind could even resist them, anyway?

Why Everyone Is Crazy About Cupcakes In Ice Cream Cone Recipe

Their adorable look is obviously the biggest draw. Whoever thought of turning this familiar treat (the cupcake) into something so playful and unexpected must be a genius! They carry a slice of summer to any gathering, whether it’s a kiddo party or whenever you’re in the mood for something whimsical.
They literally merge two dessert classics into one delightful bite: you’ve got a soft, fluffy cupcake all snug inside a crunchy cone to create a fantastic texture contrast. A real happy dance for anyone’s taste buds!
The best part? You can totally make them your own! Your batter can be anything: classic vanilla, rich chocolate, cookie dough, red velvet – you name it. And let’s get fancy with the frosting: either match it to the cake flavor or go wild with a swirl for the classic sundae vibe.
These babies are not just amazing solo acts but can also be perfect partners in dessert crime. Why not pair them with ice cream sundaes for a mini-desert bonanza? Oh, and how about dunking them in milkshakes or just enjoying them with a glass of milk? The options are endless, and they’re all mind-blowing.

How To Make Ice Cream Cone Cupcakes

Let’s break down what we need for this recipe!

Buttermilk. Our secret sauce for a tender, moist, and delicious flavor punch.
Butter and oil. If you’ve tried my cakes before, you would already know this combo is gold.
Cream cheese. Go for the full-fat brick-style kind. Low-fat or the spreadable kind just won’t cut it; you’ll end up with a gloopy mess!
Cocoa powder. This guy brings a chocolatey vibe to our frosting.
Candy sprinkles. Totally optional, but seriously, why would anyone skip them? Toss them on, and our cakes will be twice as fun.

Cupcakes

Step 1.

First, preheat your oven to 350°F (175°C). Grab a cupcake pan and place 18 flat-bottomed cones in there! I usually just plop them straight up into each slot without fuss, but if you’re worried about them tipping over, you can use a bit of foil to prop up the bases.

Step 2.

Onto the batter! Mix ½ cup butter, 1 ¼ cup granulated sugar, and ½ cup canola oil in a big ol’ bowl. Give everything a good whirl with your electric mixer until it’s all creamy.

Now, crack in 3 large eggs, one by one, giving each a good beating. And don’t forget to stir in 2 ¼ teaspoons of vanilla extract for an extra flavor touch!

Step 3.

Take out another bowl – medium-sized this time – and throw in your all-purpose flour (2 ¼ cups), baking powder (2 ¼ teaspoons) and a pinch of salt (about ½ teaspoon). Give everything a good whisk until they’re all nicely combined!

Step 4.

Time to bring it all together! Take turns adding the buttermilk and flour mixture to the buttery mix using your hands and a spatula.

Start with the flour, then buttermilk, then flour again until you use it all up (and end with flour), whisking gently after each go. We all want the batter to be nice and smooth, so don’t go overboard with the stirring!

Want to jazz things up with sprinkles? Feel free to do so! Halfway through adding the flour, just toss 4 ½ tablespoons of colorful sprinkles into the bowl.

Step 5.

Alright, we’re almost there! Let’s get our batter into the cones.

I like to keep everything tidy, so I use my ice cream scoop to divvy the batter more evenly. Fill each cone about three-quarters full and stop right after you hit the first ridges inside the cone – unless you want to end up with a huge mess in the oven!

Pop these filled cones into the oven at 350°F (175°C) for about 20 to 23 minutes. Keep an eye on them: you’ll know they’re done when a toothpick poked into the middle comes out mostly clean with just a few wet crumbs clinging to it! Don’t leave the cakes there too long, or they’ll dry out.

And hey, remember to be gentle when you’re moving the cupcake pan in and out of the oven. I don’t know about ya, but I certainly don’t want my cones to do a somersault midway and tip over!

Step 6.

I know you can’t wait to start frosting right after they leave the oven. But hold on: let these adorable treats cool down completely on the wire rack first, so they’ll look all pretty for our next steps!

Frosting

Step 7.

Grab a big bowl (or, if you’ve got one, a stand mixer bowl will do just fine). Toss in the cream cheese and butter, then turn on your electric mixer and beat everything together until creamy.

Step 8.

Next, sprinkle salt over that butter/cheese mix, then add a splash of vanilla extract. Again, give it all a good stir until nicely combined.

Step 9.

Keep your mixer low speed, and gradually add the powdered sugar. If you’re using your stand mixer, remember to scrape the bowl’s bottom and sides to make sure every last bit is mixed in with the frosting!

Step 10.

Scoop about half of the creamy butter into a separate bowl, then stir some cocoa powder into your remaining batter until everything’s super chocolatey. If the frosting feels a bit too thick, don’t sweat it; just add milk or some heavy cream to smooth things out!

Step 11.

Now, for the fun part – decorating! Grab two piping bags, one for the white frosting and one for the chocolate. Snip off their ends and slide both bags into a larger piping bag.

This big mama should be fitted with an Ateco 846 piping tip or something similar. Ready, set, decorate!

Step 12.

When piping, make sure to squeeze tight from the bag’s top. Pipe some frosting onto a used bowl or plate until you start seeing both colors coming out; that’s when you know you’re ready to rock!

Next, spread those beautiful chocolate/vanilla swirls atop each cupcake. Just a heads up: this frosting is on the sweeter side, so let’s not go too crazy with the total amount. Most of the time, two swirls per ice cream cone cupcake do it for me!

Step 13.

Feeling fancy? Then go ahead and throw some sprinkles on top. And that’s that! It’s time to watch these fun treats disappear into everyone’s bellies.

Notes

1. Here’s one of my favorite tricks for keeping the cupcakes from getting soggy! Before filling them with batter, I dip the rim of each cone in some melted chocolate – either regular or white chocolate will do. It creates a little barrier that stops the batter from seeping in too deep!

2. Since the cones are thinner than your usual cupcake liners, they may bake a bit quicker. So keep an eye on them in the oven and adjust the bake time if necessary. Better safe than sorry, right?

FAQs

What Kind of Ice Cream Cones Should I Use?

ALWAYS use mini ice cream cones (around 3 inches tall) with a flat bottom for stability. If you’re still worried they can’t stand upright, just trim a bit off the bottom carefully!

Can I Decorate Ice Cream Cone Cupcakes Like Traditional Cupcakes?

Absolutely! Feel free to get creative with frosting colors, sprinkles, candies, or chocolate drizzle. Consider using a piping bag for stability for thicker frosting or heavy decorations.

Have fun!