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Ice Cream Cone Cupcakes

Recipe from 150 Best Cupcake Recipes by Julie Hasson

Ice Cream Cone Cupcakes

Author Julie Hasson writes:

Ice cream cones filled with cake and iced to look like real ice cream cones are a fun treat for kids and make a great alternative to ordinary birthday cake. They’re a classic but still cool.

Cooks&Books&Recipes Editors’ Notes:

For me, this was another of those “Why didn’t I think of that?” moments. All you do is pop pre-made ice cream cones into a muffin tin, fill them with muffin mix (from this recipe or one of your choosing), bake, top with frosting, and there you have it! Hot-from-the-oven ice cream cone cupcakes — a perfect way to warm up while thinking about the cool summer.

150 Best Cupcake Recipes

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Ice Cream Cone Cupcakes

Featured Recipe From: 150 Best Cupcake Recipes

Yield: 12 cupcakes


  • Muffin pan
  • 1 recipe White Cupcake batter (see recipe, below)
  • 12 flat-bottomed ice cream cones
  • Frosting (see Frosting suggestions,below)
  • Sprinkles, candied cherries or other garnishes of choice

White Cupcakes

  • Muffin pan, lined with paper liners
  • 1 cup all-purpose flour (250 mL)
  • 1⁄2 tsp baking powder (2 mL)
  • 1⁄4 tsp baking soda (1 mL)
  • Pinch salt
  • 3⁄4 cup granulated sugar (175 mL)
  • 1⁄4 cup unsalted butter (60 mL), at room temperature
  • 2 egg whites (2)
  • 1 tsp almond extract (5 mL)
  • 2⁄3 cup   buttermilk (150 mL)
  • Frosting (see Frosting suggestions, below)


Preheat oven to 350°F (180°C)

1. Fill muffin pan with flat-bottomed ice cream cones. Fill each cone three-quarters full of cake batter. Bake in preheated oven for 25 to 30 minutes or until tops of cupcakes are golden brown and a tester_inserted in center comes out clean.

2. Let cool completely in pan on rack. Top cooled cupcake cones with frosting. Sprinkle with garnishes.


These cupcakes can be made up to 1 day ahead, but they taste best the day that they're made. Place unfrosted cupcakes in an airtight container and store at room temperature. Frost just before serving.

One package (18.25 oz/ 515 g) of cake mix will work in place of the cupcake batter. Prepare mix according to package directions, fill cones and bake as directed above.

White Cupcakes

Preheat oven to 350°F (180°C)

1. In a small bowl, whisk together flour, baking powder, baking soda and salt.

2. In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

3. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Frosting suggestions: Vanilla Cream Frosting (page 160), Peanut Butter Frosting (page 169) or Strawberry Cream Cheese Buttercream (page 172).

© 2012 Robert Rose Inc. www.robertrose.ca

Excerpted from 150 Best Cupcake Recipes, by Julie Hasson. Reprinted with permission. All rights reserved.

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