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–+ servings
mini cupcakes in cones

Ice Cream Cone Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 ice cream-style flat-bottomed cones
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 whisk or electric hand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag or 1 large resealable plastic bag
  • 1 Oven

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup whole milk room temperature
  • 2 teaspoon vanilla extract
  • 12 flat-bottomed ice cream cones
  • 1 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 2 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 1/3 cup rainbow sprinkles optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and place the muffin pan on a stable surface.
  • Stand one flat-bottomed cone upright in each well of the muffin pan, making sure they are level and stable.
  • In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In a large bowl whisk together the eggs, melted butter, milk, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and gently whisk or stir with a spatula just until a smooth batter forms, avoiding overmixing.
  • Carefully fill each cone about two-thirds full with batter, using a spoon or small measuring cup to avoid spilling.
  • Transfer the muffin pan to the oven and bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove the pan from the oven and let the cone cupcakes cool in the pan for 5 minutes.
  • Gently transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before decorating.
  • While the cupcakes cool, beat the softened butter in a mixing bowl with a mixer until light and creamy, about 2–3 minutes.
  • Gradually add the powdered sugar, mixing on low, then increase the speed and beat until fluffy, scraping the bowl as needed.
  • Add the heavy cream, vanilla extract, and salt, then beat again until the frosting is smooth, light, and pipeable.
  • Spoon the frosting into a piping bag fitted with a large star tip, or into a resealable plastic bag with a corner snipped off.
  • Pipe the frosting onto each cooled cone cupcake in a tall swirl to resemble soft-serve ice cream.
  • Immediately top the frosted cupcakes with rainbow sprinkles or other decorations, pressing gently so they adhere.

Notes

For best results, bake the cones on a steady oven rack and avoid opening the oven door early, as this can make the cupcakes sink. If you’re transporting them, nestle each cone in a muffin pan or cut holes in a cardboard box to hold them upright. To prevent soggy cones, frost and serve on the same day and avoid refrigerating for long periods, as moisture softens the cone. You can use a boxed cake mix for convenience (fill cones the same way) and color the frosting or vary flavors (chocolate, strawberry, or funfetti). If cones tilt in the pan, use a bit of crumpled foil around their bases for extra stability, and always cool completely before frosting so the swirls hold their shape.
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