Ice Cream Cone Cupcakes
They’re not just cute as a button but also way easier to hold than standard cupcakes. And who can forget that awesome texture contrast between the crispy cone and the fluffy cake atop?
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Servings: 18
Calories: 325kcal
Ingredients
Cupcake:
- 18 ice cream cones (flat-bottomed)
- 3 large eggs at room temperature
- 2 ¼ teaspoons vanilla extract
- 2 ¼ cups (277.5 g) all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 cup (240 ml) buttermilk
- About ½ cup softened (unsalted butter)
- About ½ cup neutral avocado/canola/vegetable oil
- About 1 ¼ cups granulated sugar
- About ½ teaspoon salt
- Optional 4 ½ tablespoons sprinkles
Frosting:
- ¾ cup (1.5 sticks/169.5 g) softened, unsalted butter
- 12 oz (339 g) softened, brick-style cream cheese
- 1 ½ teaspoons vanilla extract
- 6 cups (750 g) powdered sugar
- About ½ teaspoon salt
- About ½ cup cocoa powder
- Optional 1 ½ to 4 ½ tablespoons milk or heavy cream
- Optional Extra sprinkles
Instructions
Cupcakes:
- Preheat your oven to 350°F (175°C) and place 18 flat-bottomed cones in a cupcake pan.
- Mix ½ cup butter, 1 ¼ cup granulated sugar, and ½ cup canola oil until creamy. Add 3 large eggs (one by one) and 2 ¼ teaspoons of vanilla extract.
- In another bowl, combine 2 ¼ teaspoons baking powder and 2 ¼ cups all-purpose flour with ½ teaspoon of salt.
- Alternate adding buttermilk and flour mixture to the butter mix until smooth. Optionally, add 4 ½ tablespoons of colored sprinkles halfway through.
- Use an ice cream scoop to fill cones three-quarters full with cake batter. Bake for 20-23 minutes until the toothpick comes out mostly clean.
- Let cupcakes cool completely on a rack.
Frosting:
- In a bowl, beat cream cheese and butter until creamy.
- Add salt and vanilla extract, then gradually mix in powdered sugar.
- Transfer half of the frosting to another bowl and mix in cocoa powder to the remaining half. If needed, adjust the consistency with milk or heavy cream.
- Fill piping bags with white and chocolate frosting, then place both bags in a larger piping bag fitted with a piping tip.
- Pipe swirls of frosting onto cupcakes. Optionally, add rainbow sprinkles on top.
- Serve and enjoy this perfect treat!
Notes
- Dip the rim of the ice cream cones in melted chocolate before filling with batter to prevent sogginess.
- Thinner cupcake cones may bake faster than usual liners, so monitor them closely and adjust baking time if needed.
Nutrition
Calories: 325kcal | Carbohydrates: 51g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 0.9g | Cholesterol: 43mg | Sodium: 185mg | Potassium: 125mg | Fiber: 0.8g | Sugar: 39g | Vitamin A: 295IU | Calcium: 80mg | Iron: 1mg
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