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Ice Cream Cone Cupcakes

This recipe for Ice Cream Cone Cupcakes remains a favorite for kids of all ages. They can be made in any flavor you like and decorated to celebrate the holidays or special occasion.

frosted Ice Cream Cone Cupcakes

Easy Ice Cream Cone Cupcakes Recipe

I’ve been making these fun ice cream cone cupcakes since I was a little girl. They’re sort of a novelty dessert and one that I can’t resist since you get to eat the whole thing with no waste. Through the years,  I’ve seen several variations. I’ve been making these fun ice cream cone cupcakes since I was a little girl. They’re sort of a novelty dessert you might make for a birthday party or Valentine’s Day or any time you’re serving fun treats. I can’t resist them since you get to eat the whole thing with no waste. These cupcakes are vanilla  but you could use chocolate cake mix, funfetti cake mix, strawberry cake mix or any other flavor your heart desires. How to make simple Ice Cream Cone Cupcakes: (Scroll down for full printable recipe.)

  • Cupcake Batter – In a medium size mixing bowl, use an electric mixer to beat together cake mix, oil, water and eggs as called for on package.
  • Prepare Pans – Cover 3 standard muffin pans with foil. Cut an “x” into the center of each cup to form a holder. Arrange ice cream cones in each cup. (If you have an oven safe ice cream cone holder, skip this step)
  • Fill Cones – Use a measuring cup or scoop to fill cones slightly above halfway with batter.
  • Bake – Bake in a preheated 350°F oven to per the recipe until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • Make Frosting – Cream together cream cheese, butter, cream and vanilla. Lower the speed of mixer and gradually add powdered sugar. Add additional cream in small amounts until it reaches spreading consistency, if needed.
  • Frost Cupcakes Cones – Frost cooled cones and decorate with jimmies or sprinkles, as desired.
  • Serve immediately. These cupcakes are best eaten the day they’re made.
 Ice Cream Cone Cupcakes

How to Make the Best Ice Cream Cone Cupcakes Recipe

Through the years, I’ve seen several variations. Sometimes, these cupcakes are made in sugar cones, and then some bakers like to turn them upside down in muffin liners with the cone on top. They’re super cute when made that way and they bake a little wonky as if the “ice cream” a.k.a. cake batter has melted. These flat bottomed cones don’t require a special rack, but please note sugar cones will need an oven safe rack to stay upright in the oven and for displaying.

  • Ingredients you’ll need to make homemade Ice Cream Cone Cupcakes: One box of yellow cake mix, 30 flat bottomed ice cream cones, plain cream cheese, butter, heavy cream, powdered sugar and vanilla extract. You’ll also need colorful sprinkles or jimmies to decorate the tops.
  • Kitchen tools you’ll need: A large bowl, measuring cups and spoons, a hand mixer or a stand mixer to make the cupcake batter and frosting and 3 standard size muffin-cupcake pans covered with aluminum foil.
  • How do you keep the cones upright? It’s easiest to make these with flat bottomed cones. If you cover a muffin tin with aluminum foil then cut a small opening, you can insert the cones into the holes to secure them for baking.
  • It may be tempting, but don’t overfill the cones. When filling the cones, think just slightly over halfway to keep the cake contained as it bakes.
  • Can I make these cupcakes in other flavors? You absolutely can make them in any flavor that you like.
  • A muffin pan, covered with aluminum foil will help stabilize the cupcakes for moving in and out of the oven.
  • Use any edible decorations you like on the tops to suit the occasion.
  • How do you store ice cream cone cupcakes? After years of making these, I think they’re best made and eaten the same day. Otherwise, the cone can become a little chewy.
  • I use a pastry bag fitted with a star tip to frost these ice cream cone cupcakes. You can also use a Ziploc bag with the corner snipped off to frost the tops. You can also go old school and frost them using an offset spatula.
easy Ice Cream Cone Cupcakes

How to Make Ice Cream Cone Cupcakes in the Microwave

You read that right, these cupcake cones can also be made in the microwave.

This is what you do:

  • Place 4 flat bottomed cones on a platter or plate leaving space between.
  • Fill cone halfway with cake batter.
  • Microwave in a 1000w microwave for 60-90 seconds or until a toothpick inserted into the center comes back clean. (Adjust the time according to the wattage of the microwave used)
  • Cool completely then ice and decorate as you wish.
  • The same rule applies, they’re best eaten the day they’re made.
single Ice Cream Cone Cupcakes

More Southern Style Cupcake Recipes to Make

Cupcakes appeal to everyone regardless of age. They’re tiny single serving cakes and always welcome on the dessert table. More cupcake recipes you may like to try:

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Helpful Kitchen Items:

Ice Cream Cone Cupcakes

Prep Time15 minutes
Cook Time15 minutes
Cooling time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: easy-ice-cream-cone-cupcakes-recipe, ice-cream-cone-cupcakes
Servings: 30 cupcakes
Calories: 215kcal

Ingredients

  • 1 15.25 oz box yellow cake mix plus eggs, oil and water to prepare
  • 30 regular flat bottomed ice cream cones
  • 1 8 oz block cream cheese softened
  • 1/2 cup salted butter softened
  • 2-4 Tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar
  • assorted jimmies and sprinkles for decorating

Instructions

  • Cupcakes: Preheat oven to 350°F. In a medium size mixing bowl, use an electric mixer to beat together cake mix, oil, water and eggs as called for on package.
  • Cover 3 standard muffin pans with foil. Cut an "x" into the center of each cup to form a holder. Arrange ice cream cones in each cup. (If you have an oven safe ice cream cone holder, skip this step) Use a measuring cup or scoop to fill cones slightly above halfway with batter.
  • Bake for 12-15 minutes or just until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  • Frosting: In a medium size mixing bowl, cream together cream cheese, butter, 2 Tbsp cream and vanilla. Lower the speed of mixer and gradually add powdered sugar. Add additional cream 1 Tbsp at a time to spreading consistency, if needed.
  • Frost cooled cones and decorate with jimmies or sprinkles, as desired.
  • Serve immediately. Cupcakes are best eaten the day they're made.

Notes

  • You can use any flavor of cake mix you like.
  • You may also opt to use premade canned frosting in various flavors.
  • To make in a microwave this is what you do:
    • Place 4 flat bottomed cones on a platter or plate leaving space between.
    • Fill halfway with cake batter.
    • Microwave in a 1000w microwave for 60-90 seconds until a toothpick inserted into the center comes back clean. (Adjust time based on the wattage of microwave used)
    • Cool then ice and decorate.
    • The same rule applies as baked, they’re best eaten the day they’re made.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 159mg | Potassium: 3mg | Fiber: 1g | Sugar: 16g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

3 Comments

  1. 5 stars
    I have made these for years but never once had it crossed my mind to make them in the microwave! Thank you for including the how to for that with the baked version, these are so good everyone should try them.

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