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Ice Cream Cone Cupcakes Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 24 servings
  • Diet: Vegetarian

Description

These Ice Cream Cone Cupcakes are a fun and delightful twist on classic cupcakes, baked directly inside ice cream cones for a whimsical presentation. Made with a colorful funfetti cake batter and topped with creamy, fluffy buttercream frosting, these treats are perfect for parties and celebrations. They are baked in a mini muffin pan to keep the cones upright, and decorated with sprinkles for an extra touch of fun.

Ingredients

Cake

  • 1 funfetti cake mix (prepared as directed on the box, usually eggs, water, and oil)
  • 24 ice cream cones (flat bottoms)

Buttercream Frosting

  • 1 cup unsalted butter (softened to room temperature)
  • 3-4 cups powdered sugar
  • 3-4 Tablespoons heavy cream
  • 1 Tablespoon vanilla extract
  • Dash of salt

Optional Chocolate Buttercream

  • ½ cup unsweetened cocoa powder
  • 2 Tablespoons vanilla extract

Decoration

  • A few drops of gel food coloring (for desired frosting color)
  • Sprinkles

Instructions

  1. Prepare Cake Batter: Prepare the funfetti cake mix according to the instructions on the box, which usually includes adding eggs, water, and oil. Mix well until smooth.
  2. Preheat Oven: Preheat your oven to 350 °F (177 °C) to ensure it reaches the right temperature for baking the cupcakes inside the cones.
  3. Set Cones in Muffin Pan: Place your 24 flat-bottom ice cream cones upright into each cup of a 24-cup mini muffin pan to keep them stable during baking.
  4. Fill Cones with Batter: Spoon about 3 tablespoons of the cake batter into each cone, filling just below the rim inside. Avoid overfilling to prevent batter overflow and soggy cone rims.
  5. Bake the Cupcakes: Bake the cones at 350 °F (177 °C) for 23-25 minutes, or until a toothpick inserted into the center comes out clean. The shape may vary slightly but will look great when frosted.
  6. Cool Completely: Remove the cones from the oven and allow them to cool fully in the muffin pan before frosting.
  7. Make Buttercream Frosting: In a large bowl or a stand mixer fitted with a paddle attachment, beat the softened butter on low speed until pale and creamy.
  8. Add Sugar and Cream: Gradually add 3 cups of powdered sugar and 3 tablespoons of heavy cream alternately, mixing on low speed over about 3 minutes to combine.
  9. Adjust Consistency: If the frosting is too stiff, add more heavy cream. If it is too thin, slowly add the remaining powdered sugar. Stir in the vanilla extract and a dash of salt, mixing well.
  10. Whip Frosting: Beat the frosting on medium-high speed for 2-3 minutes until it is light and fluffy.
  11. Create Colored or Chocolate Frosting: Divide the buttercream into separate bowls to add gel food coloring for different colors. For chocolate buttercream, fold in ½ cup unsweetened cocoa powder and 2 tablespoons vanilla extract using a spatula until evenly incorporated.
  12. Frost the Cupcakes: Pipe the frosting onto each cooled cupcake cone using a piping bag fitted with a Wilton 2D tip for a swirl effect, or simply spread the frosting with a knife.
  13. Decorate: Sprinkle colorful sprinkles on top of the frosting for a festive and fun finish.

Notes

  • Do not overfill the cones with batter to avoid spilling and sogginess.
  • You can customize the buttercream with different food coloring or make it chocolate-flavored for variety.
  • Make sure the cones have flat bottoms for stability in the muffin pan.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
  • Use a piping tip like Wilton 2D for professional-looking swirls, but spreading with a knife works fine for kids.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/ice-cream-cone-cupcakes-recipe/