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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

A fun and playful dessert that combines cupcakes with ice cream cones, perfect for parties and celebrations.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 1 minute
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake Pan:
  • Piping Bag

Ingredients
  

  • 12 pieces flat-bottomed ice cream cones
  • 1/4 cup unsalted butter softened to room temperature
  • 1/4 cup neutral cooking oil (vegetable, canola, or avocado)
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature preferred
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup buttermilk
  • 3 Tbsp. colored sprinkles optional
  • 1/2 cup unsalted butter softened
  • 8 oz. cream cheese brick-style, softened
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 4 cups powdered sugar
  • 1/4 cup cocoa powder optional for chocolate frosting
  • 1-3 Tbsp. heavy cream or milk if needed
  • Additional sprinkles for garnish (optional)

Instructions
 

  • Preheat oven to 350°F (175°C). Prepare a cupcake pan by placing the ice cream cones upright in each cup.
  • In a large mixing bowl, combine softened butter, cooking oil, and granulated sugar. Beat until creamy and well-blended.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
  • In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with buttermilk, starting and ending with flour.
  • If using, fold in the colored sprinkles halfway through the mixing.
  • Carefully fill each ice cream cone about three-quarters full with the batter.
  • Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow cupcakes to cool completely in the cones before frosting.
  • In a clean bowl, beat together softened butter and cream cheese until creamy. Gradually add salt, vanilla extract, and powdered sugar until combined. If making chocolate frosting, add cocoa powder and mix until smooth.
  • Fill piping bags with frosting and pipe swirls on top of each cupcake.
  • Finish with additional sprinkles for decoration.

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Notes

Store ice cream cone cupcakes at room temperature for a day, or in the refrigerator if longer. Cover to prevent drying out.
Keyword Cupcakes, Fun Dessert