Ice Cream Cone Cupcakes
Make these fun and festive ice cream cone cupcakes for your next celebration. Kids love them, and they’re easier than they look.
Servings: 24 cones
Equipment
- Muffin Pan or Cupcake Pan
- Stand Mixer with Paddle Attachment, or Electric Mixer
- Pastry Bag with Wilton 2D Tip, or Palette Knife
Ingredients
- 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
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.
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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