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!
Prep Time20 minutesmins
Cook Time25 minutesmins
Additional Time15 minutesmins
Total Time1 hourhr
Course: Cupcake
Cuisine: American
Keyword: cupcakes in an ice cream cone, cupcakes in ice cream cones, ice cream cone cake, ice cream cone cupcake recipe
22cake ice cream conesthe kind with the flat bottoms
2cupsall-purpose flour
2teaspoonsbaking powder
¼teaspoonkosher salt
¼cupvegetable oil
1cupgranulated sugar
2large eggsroom temperature
2teaspoonsvanilla extract
½cupwhole milk
For the Frosting
1cupunsalted buttersoftened
3 ½cupspowdered sugar
½cupunsweetened cocoa powder
¼teaspoonkosher salt
¼cupwhole milk
sprinklesoptional
Instructions
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.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a mixing bowl, whisk oil and sugar until fluffy. Add in eggs and vanilla extract.
Fold in dry ingredients. Add milk and beat for about 1 minute, until thick and smooth.
Spoon batter (or use a small cookie scoop) into the cones, until halfway full (about 1 1/2-2 Tablespoons of batter). Bake cupcakes for 25-28 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcake cones completely before adding frosting.
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.
Transfer chocolate frosting to a piping bag or ziploc bag with a large star tip. Pipe frosting onto cooled cupcakes, add sprinkles if desired.
Notes
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.