Ice Cream Cone Cupcakes are a whimsical twist on two beloved treats, combining the nostalgic crunch of a cone with the soft, fluffy delight of a cupcake. Each bite offers a playful mix of textures, from the tender cake crumb to the crisp, sweet cone that holds it all together. With just 45 minutes of prep and 30 minutes of baking, these treats are surprisingly simple to whip up, making them perfect for parties or a fun family project.
Topped with creamy frosting and colorful sprinkles, these cupcakes are as delightful to look at as they are to eat. The rich vanilla flavor pairs beautifully with the subtle sweetness of the cone, creating a dessert that’s both indulgent and light. At 325 calories per serving, they’re a guilt-free way to satisfy your sweet tooth while bringing smiles to everyone at the table.
What You’ll Need for Ice Cream Cone Cupcakes
- 12 flat-bottomed ice cream cones (use foil to support if needed)
- ¼ cup (56 g) unsalted butter, softened to room temperature
- ¼ cup (60 ml) neutral cooking oil (vegetable, canola, or avocado oil)
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (185 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup (160 ml) buttermilk (*or substitute with milk + 1 tsp lemon juice)
- 3 Tablespoons colored sprinkles or quinns (optional, avoid nonpareils)
For the Cream Cheese Frosting:
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese (brick-style, not spreadable), softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups (500 g) powdered sugar
- ¼ cup (33 g) cocoa powder (optional, for chocolate frosting)
- 1-3 Tablespoons heavy cream or milk (if needed to thin frosting)
- Additional sprinkles for serving (optional)
How to Make Ice Cream Cone Cupcakes
- Preheat oven to 350°F (175°C). Place ice cream cones upright in a cupcake pan. Use foil to support the base if needed.
- Make the batter: In a large bowl, beat butter, oil, and sugar with an electric mixer until creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the flour mixture and buttermilk to the butter mixture, alternating and starting and ending with flour. Mix until just combined. Fold in sprinkles if using.
- Fill the cones: Divide batter evenly into cones, filling each ¾ full (to the first ridge). Bake for 20-23 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Avoid overbaking.
- Cool completely before frosting.
- Make the frosting: Beat butter and cream cheese until creamy. Add salt and vanilla, then gradually mix in powdered sugar. For chocolate frosting, remove half the frosting and mix cocoa powder into the remaining half. Add cream or milk if needed to thin.
- Decorate: Place white and chocolate frosting in separate piping bags, then place both in a larger bag fitted with a Wilton 2D or similar tip. Pipe swirls onto cupcakes, adding sprinkles if desired. Serve and enjoy!
Fun Topping Ideas to Elevate Your Cupcakes
While sprinkles are a classic choice, try topping your Ice Cream Cone Cupcakes with crushed cookies, mini chocolate chips, or even a drizzle of caramel sauce. For a fruity twist, add fresh berries or a dollop of fruit preserves. These toppings not only add flavor but also make your cupcakes look extra festive!
How to Store and Keep Them Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days. If you’ve frosted them, refrigerate for up to 5 days, but let them come to room temperature before serving for the best texture. Avoid freezing the cones, as they can become soggy when thawed.
Time-Saving Tips for Busy Bakers
To save time, prepare the batter and frosting a day ahead and store them separately in the fridge. When ready to bake, let the batter come to room temperature before filling the cones. Use a piping bag for the frosting to make decorating quicker and more precise.
Creative Variations to Mix It Up
Swap the vanilla extract for almond or lemon extract for a unique flavor twist. You can also replace the cocoa powder in the frosting with matcha powder for a vibrant green hue. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure your cones are gluten-free too.
Essential Equipment for Perfect Cupcakes
Invest in a sturdy cupcake pan to keep the cones upright during baking. A stand mixer or hand mixer makes creaming the butter and sugar a breeze. For precise frosting, use a Wilton 2D or Ateco 846 piping tip to achieve those beautiful swirls.
Ice Cream Cone Cupcakes
Ingredients
Cupcake Batter
- 12 flat bottomed ice cream cones
- ¼ cup unsalted butter softened to room temperature
- ¼ cup neutral cooking oil vegetable, canola, or avocado oil
- ¾ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup buttermilk *
- 3 Tablespoons colored sprinkles or quinns not nonpareils, optional
Ice Cream Cone Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese brick-style, not spreadable, softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ cup cocoa powder see note
- 1-3 Tablespoons heavy cream or milk if needed
- Additional sprinkles for serving optional
Instructions
- Preheat oven to 350F (175C) and place ice cream cones upright in a cupcake pan. I just place my cones directly in each cupcake cavity and don’t have problems with it falling over but if you’re worried about that, just use foil to support the base of each ice cream cone (you can see I did this in the bottom right cone in the photo in the post as an example).
- Combine butter, canola oil, and sugar in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. Halfway through stirring in the flour, add sprinkles, if using. The batter should be smooth and completely combined, but avoid over-mixing.
- Evenly divide batter into your prepared ice cream cones (I use an ice cream scoop to neatly portion the batter), filling each ice cream cone ¾ of the way full (I fill mine to the first ridge in the cone, see second photo in post. Do NOT overfill) and bake on 350F (175C) for 20-23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake or they will be dry!
- Always be careful transferring your cupcake pan to and from the oven so that the ice cream cones don’t topple over.
- Allow cupcakes to cool completely before frosting.
- Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.
- Sprinkle salt evenly over the butter/cream cheese mixture and add vanilla extract. Stir well to combine.
- Gradually, with mixer on low speed, add powdered sugar until all sugar has been combined. If using a stand mixer, be sure to scrape down the sides and the bottom of the bowl to ensure all ingredients are incorporated.
- Remove approximately ½ of the batter to a separate container and add cocoa powder to the remaining batter. Stir until cocoa powder is well-incorporated and icing is even in color. If frosting is too thick, add a splash of heavy cream or milk to thin it.
- To decorate your cupcakes, place your white frosting in one piping bag and your chocolate in another. Snip the end off of each disposable piping bag and place both piping bags in a separate (preferably larger) piping bag that’s been fitted with a Wilton 2D (or similar, I also like the Ateco 846) tip.
- Always squeezing from the top, squeeze your frosting onto a plate or into one of your used frosting bowls until both colors are evident when you are piping. Pipe vanilla/chocolate swirls on top of each cupcake — remember that the frosting is pretty sweet so don’t go overboard with the amount of frosting per cupcake, 2 swirls is usually plenty!
- Top with sprinkles if desired and serve.