Ice Cream Cone Cupcake
Ice cream cone cupcakes combine the classic charm of a cupcake with the fun of an ice cream cone. Perfect for parties, birthdays, or just a sweet treat, these cupcakes are made by baking fluffy cake batter inside an ice cream cone, topped with creamy frosting swirled to resemble soft-serve ice cream. Decorated with colorful sprinkles and fun toppings, they are as delightful to look at as they are to eat!Nutrition Facts (Per serving)Calories: ~310, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 65mg, Sodium: 180mg, Total Carbohydrates: 42g, Dietary Fiber: <1g, Sugars: 30g, Protein: 2g, Calcium: ~4% DV, Iron: ~6% DVEstimated based on one serving (assuming 12 servings per batch)
Equipment
- Muffin tin (1 standard size)
- Ice cream cones (12 regular cake cones or waffle cones)
- Large bowl (for mixing cupcake batter)
- Medium bowl (for dry ingredients)
- Piping bag (with star or round piping tip)
- Whisk – for dry ingredients
- Measuring Cups and Spoons
- Wire rack (for cooling)
Ingredients
For the Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 –3 tablespoons heavy cream
- Pinch of salt
- Optional: Food coloring for coloring frosting
- Sprinkles or candy for decoration optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Place your ice cream cones upright in a muffin tin. Set aside.
Prepare the Cupcake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually add the dry ingredients into the wet ingredients, stirring until the batter is smooth and combined.
Fill the Cones with Batter:
- Using a spoon or an ice cream scoop, carefully fill each ice cream cone about two-thirds full with the cupcake batter.
Bake:
- Place the muffin tin with the filled cones into the oven. Bake for 18–22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool completely in the muffin tin.
Prepare the Frosting:
- While the cupcakes cool, make the frosting. Beat the softened butter with a hand mixer or stand mixer until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Add heavy cream one tablespoon at a time until the frosting reaches a creamy, spreadable consistency. If desired, divide the frosting and add food coloring to create multiple colors.
Frost the Cupcakes:
- Once the cupcakes are fully cooled, fill a piping bag fitted with a star tip with the frosting. Pipe the frosting onto each cupcake in a swirl, starting from the outside and working inward to create a soft-serve look.
Decorate:
- Add sprinkles, mini candies, or any other fun toppings on top of the frosting for a festive touch.
Serve and Enjoy:
- Your ice cream cone cupcakes are ready to serve! Enjoy them fresh or store them as directed.
Notes
- Make-Ahead: You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost just before serving.
- Flavor Variations: Feel free to experiment with different cupcake flavors, such as chocolate or vanilla bean. The frosting can be customized with flavors like chocolate, cream cheese, or even fruit-flavored frostings.
- Toppings: Get creative with the toppings! Mini chocolate chips, crushed cookies, or colorful candy can make your cupcakes even more exciting.
- Gluten-Free Options: Use a gluten-free flour blend if you want to make these cupcakes gluten-free. Be sure to check the rest of your ingredients for gluten-free compatibility.
- Dairy-Free Options: Substitute the butter with dairy-free alternatives, such as margarine, and use almond or oat milk in the cupcake batter.