Yield: 22 cupcakes

Ice Cream Cone Cupcakes

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 15 minutes
Total Time 1 hour

Ice Cream Cone Cupcakes combine the fun of a fluffy frosted cupcake with the delight of a cake ice cream cone to hold it in. This kid-friendly dessert is perfect for parties!


For the Cupcakes

  • 22 cake ice cream cones (the kind with the flat bottoms)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk

For the Frosting

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • ¼ cup whole milk
  • sprinkles, optional


  1. Preheat oven to 350 degrees. Place cake ice cream cones upright in 13x9 baking pan (some people use a muffin pan, find what works for you). Set aside.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  3. In a mixing bowl, whisk oil and sugar until fluffy. Add in eggs and vanilla extract.
  4. Fold in dry ingredients. Add milk and beat for about 1 minute, until thick and smooth.
  5. Spoon batter (or use a small cookie scoop) into the cones, until halfway full (about 1 ½-2 Tablespoons of batter). Bake cupcakes for 25-28 minutes, until a toothpick inserted into the center comes out clean.
  6. Cool cupcake cones completely before adding frosting.
  7. For the frosting, beat butter until pale in color, about 2-3 minutes. Add in cocoa powder, salt, and powdered sugar. Beat in milk until desired consistency.
  8. Transfer chocolate frosting to a piping bag or ziploc bag with a large star tip. Pipe frosting onto cooled cupcakes, add sprinkles if desired.


  • To save time, you can swap out the homemade cake batter for your favorite cake mix.
  • Store cupcakes in airtight container at room temperature for up to 5 days.
  • The ice cream cones should stand up on their own when you pack them into the 13x9 baking pan. You can also place a sheet of foil over the pan and cut holes to keep the cupcakes standing up.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 536Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 92mgSodium: 270mgCarbohydrates: 76gFiber: 1gSugar: 56gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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