Ice Cream Cone Cupcakes Recipe

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 12 servings

Yield: 12 cupcakes

Ice cream cone cupcakes are always a hit at any kids party. Everyone loves getting their own individual cake that they can hold in their hand! Plus, there's no need to decide between chocolate or vanilla frosting. With one easy technique, it is easy to create a beautiful swirl effect with both flavors combined. Simply spoon vanilla frosting into one disposable piping bag and chocolate frosting into another. Place both small piping bags into one larger piping bag fitted with a large tip and when you squeeze out the frosting it will create the same swirl effect as your favorite soft serve ice cream.

Finally, you can top each ice cream cone cupcake with your favorite ice cream toppings. Sprinkles are always a crowd pleaser or you could finish them with a cherry on top. As an added surprise, when you take the first bite into the ice cream cone it's exciting to discover there are also sprinkles inside.

Ingredients

For the Cupcakes:

• 12 flat-bottomed ice cream cones

• 1/2 cup (4 ounces) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 1/2 teaspoons pure vanilla extract

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup milk

• 3 tablespoons multicolored sprinkles, plus more for garnish

For the Frosting:

• 1/2 cup (4 ounces) unsalted butter, softened

• 1 (8-ounce) package  cream cheese, softened

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon salt

• 4 cups confectioners' sugar

• 1/4 cup cocoa powder

Steps to Make It

1. Gather the ingredients. Preheat oven to 350 F.

   

2. Place the ice cream cones upright in each well of a muffin tin. Using small pieces of crumpled foil, wrap the base of each ice cream cone to stabilize. 

   

3. In a large bowl, cream together the butter and sugar.

   

4. Add the eggs one at a time, then add vanilla extract. Mix well to combine.

   

5. In another large bowl, stir together the flour, baking powder, and salt.

   

6. Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients.

   

7. Fold in 3 tablespoons of multicolored sprinkles. 

   

8. Fill the cones with batter 2/3 of the way. Do not overfill.

   Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

   

9. When ready to prepare the frosting, beat the butter, cream cheese, vanilla extract, and salt in a large bowl until fluffy. 

   

10. Gradually add the confectioners' sugar until combined. 

    

11. Remove half of the frosting and mix in the cocoa powder to the remaining frosting.

    

12. Place the white frosting in 1 disposable piping bag and the chocolate in another disposable piping bag. Snip the ends of the 2 bags.

    

13. Place them inside a separate, larger piping bag fitted with a large decorative tip. 

    

14. Pipe the swirl frosting on top of each cupcake.

    

15. Top with sprinkles. Serve and enjoy!