Ice Cream Cone Cupcakes

These adorable ice cream cone cupcakes are as fun to make as they are to eat. With soft, fluffy cake baked right into flat-bottomed cones and topped with swirls of colorful buttercream, they’re perfect for birthday parties, school events or any time you want to serve a treat that looks as cute as it tastes. Kids love the presentation, and you’ll love how easy they are to whip up using a cake mix and homemade frosting. They’re festive, creative and totally customizable.

Why You’ll Love It

Easy to make: Uses boxed cake mix and simple buttercream for quick prep.
Kid-approved: The cone shape and colorful frosting are a guaranteed hit.
Customizable: Use different colors, flavors or toppings to match any theme.
Mess-free serving: No cupcake liners or plates needed. Just pick one up and enjoy.

Ice Cream Cone Cupcake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cake mix: The base for the cupcakes, quick and reliable.
Ice cream cones: Serve as the edible holders and give the cupcakes their signature look.
Unsalted butter: The creamy base for homemade buttercream.
Powdered sugar: Sweetens and thickens the frosting.
Heavy cream: Helps create a smooth, spreadable consistency.
Vanilla extract: Adds sweet, warm flavor to the buttercream.
Salt: Just a pinch, to balance out the sweetness.
Cocoa powder and vanilla extract: For chocolate frosting variations.
Gel food coloring: Adds bright, vibrant colors for fun designs.
Sprinkles: An optional topping that makes them extra festive.

How to Make Ice Cream Cone Cupcakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cake batter: Prepare the cake mix as directed on the box.
Fill the cones: Place cones in a cupcake pan and fill each about three-quarters full with batter.
Bake the cupcakes: Bake until a toothpick comes out clean.
Make the buttercream: Beat the butter until creamy, then add powdered sugar, cream, vanilla and salt.
Color or flavor: Divide and tint the buttercream, or add cocoa powder for chocolate.
Frost and decorate: Once they’re cool, pipe or spread frosting onto the cooled cupcakes and finish with sprinkles.

Substitutions and Variations

Use different cake flavors: Try chocolate, red velvet, orange, or lemon for variety.
Add fillings: Scoop out a small center and add jam, a candy or frosting inside.
Make mini versions: Use mini cones and a mini muffin pan for bite-size treats.
Optional add-ins: Add mini marshmallows or chocolate chips to the cake batter, just to add more texture and a different flavor. Chopped nuts or raisins would also work.

Serving Suggestions

With other sweet treats: Pair these sweet treats with blueberry pie cookies, tiramisu cupcakes or funfetti cheesecake which is also very cute!
With a drink: Serve up homemade strawberry lemonade to the little ones and treat the grownups to a spiked bananas foster eggnog cocktail!

How to Store Homemade Cake Cones

Store: These are best enjoyed the day they’re baked but they will keep a couple of days in an airtight container. Room temperature should be fine unless it’s warm, in which case store them in the refrigerator. I kept mine in this tall cake carrier.
Freeze: They aren’t suitable for freezing because then the cones would get really soggy.

Funfetti Cupcake Cones FAQs

Ice Cream Cone Cupcakes Recipe

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5 from 5 votes

Ice Cream Cone Cupcakes

By: Bella Bucchiotti

Make these fun and festive ice cream cone cupcakes for your next celebration. Kids love them, and they’re easier than they look.

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 24 cones

Equipment

• Measuring Cups and Spoons
• Muffin Pan or Cupcake Pan
• Mixing Bowls
• Stand Mixer with Paddle Attachment, or Electric Mixer
• Pastry Bag with Wilton 2D Tip, or Palette Knife

Ingredients 

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• ▢ 1 cake mix, funfetti, make as directed on box – usually adding eggs, water and oil
• ▢ 24 ice cream cones, with flat bottoms

For Vanilla Buttercream

• ▢ 1 Cup unsalted butter, at room temperature
• ▢ 3 to 4 Cups powdered sugar
• ▢ 3 to 4 Tablespoons heavy cream
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 Dash salt

For Chocolate Buttercream (Optional)

• ▢ ½ Cup unsweetened cocoa powder
• ▢ 2 Tablespoons vanilla extract

For Colorful Buttercream (Optional)

• ▢ gel food coloring, a few drops

To Garnish

• ▢ sprinkles

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350 degrees F. Prepare cake mix according to the package.
• Using a 24 holder mini muffin pan or cupcake pan, place your cones in each tin.
• Put about 3 Tablespoons of cake batter into each of the cones, just below the inside rim. You can spoon the batter in or use a small ice cream scoop to be more accurate. Don't overfill. If you do, the batter will spill over while cooking and make the rims of the cones soggy. Each cone may bake up a little differently in shape but they'll look fine frosted.
• Bake for 23 to 25 minutes or until a toothpick releases clean. Allow them to cool completely.
• While the ice cream cone cupcakes are cooling, you can make the buttercream. In a large bowl or stand mixer fitted with a paddle attachment, cream butter on low speed until pale and creamy.
• Slowly add in 3 Cups of powdered sugar and 3 Tablespoons of heavy cream a little at a time, alternating between each, while mixing on low over the course of about 3 minutes.
• If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add the remaining cream.
• Add vanilla and salt. Beat on medium-high for about 2 to 3 minutes until the frosting is light and fluffy.
• If you want to make multiple colors of frosting, just separate your buttercream into individual bowls and use food coloring to make whatever color your heart desires! If you want to make chocolate buttercream, add ½ Cup of unsweetened cocoa powder and 2 Tablespoons of vanilla extract and fold in with a spatula until incorporated.
• You can pipe the frosting into a swirl (using a Wilton 2D tip and piping bag) OR you can quickly just spread your frosting on top of each cupcake with a knife – kiddos will eat them either way!
• Toss some sprinkles on top for a fun decoration.

Notes

Don’t overfill the cones: Leave space for the batter to rise or it will overflow.
Use a scoop for even filling: A small ice cream scoop helps portion the batter neatly.
Cool completely before frosting: Warm cupcakes will melt your buttercream.
Use a cupcake pan: This helps the cones stay upright while baking.

Nutrition

Calories: 238kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 164mg | Potassium: 52mg | Fiber: 1g | Sugar: 24g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

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Ice cream cone cupcakes are a fun twist on a classic treat. They’re simple to make with cake mix and a few basic ingredients, and the creative presentation is always a crowd-pleaser. These cupcakes are perfect for birthdays, bake sales or just a fun afternoon project with the kids. You can switch up the colors, flavors or decorations to match any event. With the right frosting swirl and a few sprinkles, these cupcakes are both tasty and show-stopping.

Other Recipes to Try

• You could use No Bake Cannoli Cones for these instead of ice cream cones.
• Disney Sugar Cookies with Cream Cheese Sprinkle Dip are also a great treat!
• Another refreshing treat is Mexican Ice Cream (this is a non-fried version).
• For some bite-size treats, make cute Chocolate Cherry Blossom Cookies.
• And Raspberry Jam and Buttercream Sandwich Cookies are so tasty!