Mini Cone Cupcakes Recipe
An ice cream cone cupcake is a delicious treat. This cute idea for cupcakes is a breeze to make and the colorful treats are simply irresistible!
Servings: 20
Equipment
- Stand Mixer or Electric Mixer
Ingredients
For the Cupcakes:
- 1 1/4 Cups all-purpose flour
- 1 Cup granulated sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/2 Cup milk at room temperature
- 1/4 Cup vegetable oil
- 2 Tablespoons Greek yogurt or sour cream
- 1 egg
- 1 1/2 Teaspoons vanilla extract
- 24 mini cones flat-bottomed
For the Frosting:
- 1 Cup butter at room temperature
- 2 1/2 Cups powdered sugar
- 1 Tablespoon vanilla extract
- 1/4 Teaspoon salt
- food coloring gel
- sprinkles and candies for decorating
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Add the milk, vegetable oil, yogurt, egg and vanilla extract and whisk until smooth.
- Fill each ice cream cone about 2/3 to 3/4 of the way full. The amount you use will completely depend on the brand of cone but I was able to put approximately 2 tablespoons of batter in each cup. You can use a measuring jug to pour or you could transfer the batter to a piping or Ziploc bag to make the process less messy.
- Place each cone into the cavities of your cupcake pan. With the weight of the batter, they should stand upright without any issues but if you are concerned, just use a tin foil balls around the base of the cone to hold them in place.
- Bake for 16 to 18 minutes or until an inserted toothpick comes out cleanly from the cupcake.
- Cool on a cooling rack until room temperature and lets start preparing the buttercream frosting.
- In the bowl to your stand mixer, beat the butter on high until smooth and creamy. Add one cup of powdered sugar and beat on low until combined.
- Add the remaining powdered sugar, vanilla and salt and starting beating on low until smooth. Transfer to a piping bag.
- Pipe the frosting on the top of the cooled cupcake so that it looks just like an ice cream cone and decorate with sprinkles and a candy cherry.
Notes
Get creative with decorating: Decorating these cupcakes that look like ice cream cones is the fun part! Take your pick from all kinds of fun food colorings, candies, and sprinkles to customize them.
Mix everything thoroughly: Both the cupcake batter and the frosting need to be well combined. A stand mixer is ideal if you have one!
No over-filling: Don't fill the ice cream cones more than 2/3 to 3/4 of the way full, as the cake will rise during cooking.
Make bigger ones: You can also make these cupcakes in a full sized cone as well. Use a regular sized cupcake pan and bake for 25 to 28 minutes. It will make 12 regular sized ones.
Mix everything thoroughly: Both the cupcake batter and the frosting need to be well combined. A stand mixer is ideal if you have one!
No over-filling: Don't fill the ice cream cones more than 2/3 to 3/4 of the way full, as the cake will rise during cooking.
Make bigger ones: You can also make these cupcakes in a full sized cone as well. Use a regular sized cupcake pan and bake for 25 to 28 minutes. It will make 12 regular sized ones.
Nutrition
Calories: 143kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 128mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 42IU | Calcium: 38mg | Iron: 0.4mg
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