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Ice Cream Cone Cupcake Recipe

American · Dessert · 38 min total

A fun and delicious twist on traditional cupcakes, baked right inside a flat-bottomed ice cream cone and topped with creamy frosting that mimics a scoop of ice cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 12 flat-bottomed ice cream cones
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Sprinkles or maraschino cherries for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C). Place ice cream cones upright in a muffin tin (cones will fit snugly in the cups).
2. In a large bowl, cream together 1/2 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 teaspoon vanilla.
3. Combine flour, baking powder, and salt; add to the creamed mixture alternately with 1/2 cup milk, mixing just until incorporated.
4. Fill each ice cream cone about 2/3 full with batter (do not overfill, as batter will rise).
5. Bake for 15-18 minutes, or until a toothpick inserted into the cupcake part comes out clean. Cool completely on a wire rack.
6. For the frosting: Beat 1 cup butter until creamy. Gradually add powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; beat until fluffy.
7. Pipe or spread frosting onto the cooled cupcakes to resemble a swirl of soft-serve ice cream. Decorate with sprinkles or a cherry if desired.

Tips

• Use flat-bottomed cones so they stand upright in the muffin tin.
• If cones are wobbly, crumple a small piece of foil around the base to stabilize.
• Store unfrosted cupcakes in an airtight container for up to 2 days; frost just before serving.

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