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Horizontal image of desserts designed to look like frozen treats.

Ice Cream Cone Cupcakes

  • Author: Nikki Cervone
  • Total Time: 2 hours
  • Yield: 24 cupcakes 1x


They may look like ice cream in cones, but take another look. These tiny treats are actually cupcakes topped with swirls of buttercream.


  • 24 flat-bottomed ice cream cones
  • 1 batch cake batter for two 8-inch cake rounds
  • Double batch buttercream frosting, about 8 cups
  • Assorted sprinkles and garnishes


For the Cupcakes:

  1. Preheat the oven to 350°F. Place an empty ice cream cone upright in the cavity of two 12-cup muffin pans.
  2. Prepare the cake batter according to the recipe instructions.
  3. Evenly divide the batter into the ice cream cones, filling each cone a little more than half of the way full. There should be about a 1/2-inch clearance between the batter and the top of the cone to give enough space for the cake to rise.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Carefully remove the pans from the oven. Let cool for 10 minutes in the pans before transferring to cooling racks to cool completely.

For Decorating:

  1. Prepare the frosting according to the recipe instructions. 
  2. To decorate soft-serve-style: Place the frosting in a piping bag fitted with a large star tip. Pipe two full swirls of frosting on top of the cupcake.
  3. To decorate scoop-style: With a mini cookie scoop, scoop out the frosting and place directly on top of the cake.
  4. Top with sprinkles and other garnishes. Serve immediately.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: Dessert

Keywords: ice cream, cupcakes, cones