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Ice Cream Cone Cupcakes are the cutest dessert ever. Funfetti cake mix gets all dressed up with homemade buttercream, ice cream cones, and of course – sprinkles! Treat your inner child to these handheld treats today.
As obsessed with ice cream as I am, I think I like enjoying cupcakes baked into cones even more than I like to eat ice cream in them! There’s just something so undeniably FUN about these rainbow speckled ice cream cone cupcakes!
The cherry on top (literally) is the toppings that adorn these ice cream cone cupcakes and the endless possibilities. I’ve included recipes for vanilla buttercream, chocolate buttercream, and colorful buttercream, so your treats can look and taste exactly how you want them to. Also, grab your phone, because this is a treat you’ll want to snap a picture of. I mean, just look at how photo-ready they are!
Celebration Ideas
We’re always celebrating occasions these days. How fun would it be to coordinate these ice cream cone cupcakes for those occasions? Baby shower, gender reveal, St. Paddy’s Day, bridal shower, and so many more!
Ingredients for Ice Cream Cone Cupcakes
For the cupcakes:
- Funfetti Cake Mix – Make the batter as it directs you to on the box.
- Ice Cream Cones – They must be the type with the flat bottoms so they will stand in the cupcake tin.
For vanilla buttercream:
- Butter – It should be unsalted and softened to room temperature so it’s easier to beat.
- Powdered Sugar – No buttercream would ever be complete without this!
- Heavy Cream – Don’t substitute this with any other kind of dairy.
- Vanilla Extract – I like to use pure vanilla extract, not imitation.
- Salt
For chocolate buttercream:
- Unsweetened Cocoa Powder – This creates the best chocolatey flavor.
- Vanilla Extract
Variations and Substitutions
- Change up the cake mix flavor. If funfetti isn’t your favorite, feel free to use any flavor cake mix! Plain vanilla, devil’s food, strawberry, etc.
- Make a swirled buttercream flavor. When adding the buttercream to the piping bag, spread half one flavor on one side and the other flavor on the other side to create a swirled effect.
- Create different buttercream flavors. If you’re hosting and want the kids to “create their own” ice cream cone cupcakes, consider making different buttercream flavors. I share vanilla and chocolate below but a blueberry buttercream, brown sugar cinnamon, or a yummy raspberry buttercream would be so delightful!
- Add different candies or chocolate chips. Instead of sprinkles, use different candies or even mini chocolate chips!
- Layer the cake mix flavor combinations. A fun idea could be to layer the cake mix flavors (if using different ones) and create a unique flavor combo.
How to Make Ice Cream Cone Cupcakes
For more detailed instructions, scroll to the bottom of this post.
- Make the batter. Follow the directions on the cake mix box.
- Bake the cupcakes. Place the cones into the tins of a mini muffin pan. Scoop the batter into the cones. Bake at 350°F for 23-25 minutes.
- Make the buttercream. Cream the butter, then slowly add in the powdered sugar. Add vanilla and salt. Beat until fluffy. Add colors if desired, or the cocoa to make it chocolate flavored.
- Assemble. Pipe the frosting into a swirl on each cupcake cone and garnish as you wish.
Storage Instructions
These ice cream cone cupcakes are best eaten day of but if you need to store leftovers, place them in an airtight container and put it in the refrigerator for up to 2 days.
To make ahead: if you know you are making these ahead of time, do not decorate (pipe the buttercream) on until before serving and/or decorating with the kids.
Ice Cream Cone Cupcakes
Equipment
Ingredients
- 1 funfetti cake mix, make as directed on box – usually adding eggs, water and oil
- 24 ice cream cones, flat bottoms
Vanilla Buttercream Recipe:
- 1 cup (227 g) unsalted butter, softened to room temp
- 3–4 cups (360 g) powdered sugar
- 3–4 Tablespoons heavy cream
- 1 Tablespoon vanilla extract
- Dash of salt
Chocolate Buttercream:
- ½ cup (43 g) unsweetened cocoa powder
- 2 Tablespoons vanilla extract
Colorful Buttercream:
- A few drops of gel food coloring for desired color
Optional Garnish:
- Sprinkles
Instructions
- Prepare cake mix according to the package.
- Preheat the oven to 350 °F (177 °C)
- Using a 24 mini muffin pan, place your cones in each tin.
- Place 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. Do not 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 will look great as soon as you frost them!
- Bake them at 350 °F (177 °C) for 23-25 minutes or until a toothpick releases clean.
- Allow them to cool completely.
- While the cupcakes cool, 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 confectioners' sugar and 3 tablespoons 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 and mix to incorporate.
- Beat on medium-high for about 2-3 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 garnish!
