Ice Cream Cone Cupcakes

two ice cream cone cupcakes
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The yummiest cupcake baked into an ice cream cone, then topped with fluffy whipped frosting. This classic dessert treat is a guaranteed make again!


9×13 baking dish

tin foil

stand mixer or electric mixer

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Ice Cream Cone Cupcakes

If you grew up a few decades ago, you might remember kids birthday parties all having (or wanting) these glorious cupcakes, baked into an ice cream cone! Ice cream cone cupcakes were basically the showstoppers. Well we are recreating these with a scratch made glorious vanilla cake batter, and a whipped buttercream for the ages. Say goodbye to boxed cake and hello to birthday magic!

Ice Cream Cone Cupcakes

The yummiest cupcake baked into an ice cream cone, then topped with fluffy whipped frosting. This classic dessert treat is a guaranteed make again!
Course Dessert
Cuisine Comfort Flavour
Keyword ice cream cupcake, kids desserts, party dessert
Servings 12
Author Cook with Meg


  • 9x 13 pan
  • Foil
  • Stand mixer or electric mixer



  • 1 c granulated white sugar
  • 1/2 c softened room temperature butter
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 c flour
  • 1 3/4 tsp baking powder
  • 1/2 c milk
  • 1/2 tsp salt


  • 1/2 c butter, room temperature
  • 1/2 c shortening, room temperature
  • 4 c powdered sugar
  • 1 tsp vanilla
  • 2 tbsp cream
  • pinch salt


  • 12 flat bottom ice cream cones


  • various sprinkles



  • Preheat oven to 350F.
  • Completely cover a 9×13 baking dish in foil (heavy duty works best). With a paring knife carefully cut 2 rows of 6 small "x" so you can carefully push 12 ice cream cones in. This is what's going to anchor them standing up, while they bake in the oven. Set aside.
  • In a medium bowl using hand mixers, or a stand mixer cream together the sugar and butter for a few minutes until it’s totally smooth.
  • Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine flour and baking powder, add to the creamed mixture and mix well.
  • Finally add milk and continue to blend until the batter is smooth.
  • Carefully spoon batter into ice cream cones that are standing up in the baking dish. We want to fill them 1/2 of the way up the cone.
  • Bake for 17-20 minutes until a toothpick comes out clean.


  • Using a stand mixer or hand mixer, cream the butter and shortening until it’s super smooth and fluffy.
  • Gradually add in the powdered sugar 1 cup at a time and mix completely before adding the next cup. Continue this for another 3-4 minutes until everything is combined and smooth. Add your vanilla and pinch of salt and blend again.
  • Slowly drizzle in 1 tbsp of cream, this may be all you'll need but you can judge.
  • Once your frosting is the whipped consistency you want, place into a piping bag or a large storage bag with the corner cut off, "make shift" piping bag.
  • Let cupcakes fully cool in the baking dish and pipe frosting on like soft serve ice cream, then decorate as you wish!

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SOO GOOD! Enjoy! Meg xo

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