Making your own ice cream cone cupcakes is easier than you think with this step-by-step guide! They’re darling and delicious and perfect for your next celebration!
Here are a few more ice cream creations we think you’ll love – No-Churn Birthday Cake Ice Cream, Pumpkin Ice Cream Sandwiches, and Snickers Ice Cream Cake.
These ice cream cone cupcakes are a great way to make someone feel special! Kids of all ages (and adults, too!) will love them, so you can make a batch for your child’s birthday party, your teenager’s hang out, or for your next book club gathering!
They look a little fancy, but these treats are actually SO easy to make! They’re totally versatile, too, so you can use your favorite cupcake mixes and ice cream toppings in whatever colors and flavors you’d like!
Here’s how to make this deliciously simple dessert:
How to Make Ice Cream Cone Cupcakes
Makes approx 18 ice cream cone cupcakes.
INGREDIENTS –
- ice cream cones – Make sure you get the cake cones with a flat bottom.
- cake mix – I used vanilla, but strawberry, chocolate, funfetti cake mix, and even carrot cake are amazing!
- frosting – Homemade or storebought are both fine, but a thicker consistency is best so the ice cream toppings stay on. (Our homemade Buttercream is amazing!)
- ice cream toppings – Chocolate syrup, crushed nuts, candy sprinkles, small candies, and a cherry for the top!
SUPPLIES –
- 13×9 casserole pan
- aluminum foil
- sharp knife
TIP –
- To make these cupcakes, you’ll need to keep your cones upright while baking. I’ve seen so many homemade versions over the years where people go all out with special muffin tins or they’ll make their own cupcake pan specifically for these cupcakes, but the trick I’ve always used was one my mom taught me over 30 years ago!
INSTRUCTIONS –
PREPARE THE PAN. Simply add a sheet of foil over your casserole pan and fold it tightly over the edges to secure it. Cut 12 “plus signs” about 1 inch in diameter spaced evenly in the foil.
ADD THE CONES. Gently press an ice cream cone in the center of each cut until the cone is standing up straight in the pan.
PREPARE THE CAKE BATTER. Follow the directions on the box to make the cupcake batter, then fill each cone with a little less than 1/4 cup of batter.
BAKE. Put the pan in the oven and bake for approximately 20 minutes, or until the batter has set and a toothpick comes out clean.
COOL. Let your cupcakes cool to room temperature before decorating, then go nuts!
DECORATE. I like to use the star tip inside my piping bag for my frosting, and I usually swirl it 2-3 times on top of the cupcake.
The frosting looks like soft-serve ice cream, doesn’t it?
Here’s a printable recipe card for this fun treat –
Ice Cream Cone Cupcakes
Ingredients
- 18 ice cream cones , Make sure you get the cake cones with a flat bottom.
- 1 box cake mix – prepared according to package directions, Any flavor is fine!
- 1 tub frosting , A thicker consistency is best.
- ice cream toppings , Chocolate syrup, crushed nuts, candy sprinkles, small candies, and a cherry for the top!
Instructions
- Add a sheet of foil over your casserole pan and fold it tightly over the edges to secure it. Cut 12 “plus signs” about 1 inch in diameter spaced evenly in the foil.
- Gently press an ice cream cone in the center of each cut until the cone is standing up straight in the pan.
- Follow the directions on the box to make the cupcake batter, then fill each cone with a little less than 1/4 cup of batter.
- Put the pan in the oven at 350 degrees and bake for approximately 20 minutes, or until the batter has set and a toothpick comes out clean.
- Let your cupcakes cool to room temperature before decorating, then go nuts!
Notes
Equipment
- 13×9 casserole pan
- aluminum foil
- sharp knife
These look incredible!! Definitely going to have to get my bake on tomorrow. I’m inspired!! =)