Ice Cream Cone Cupcakes: The Fun Party Dessert Mashup
Cupcakes meet ice cream cones, and magic happens.
These dessert mashup cupcakes are sweet, fun, and just a little bit ridiculous—in the best way.
They’re easy to make, look like a million bucks, and taste even better.
Whether you’re baking for kids, friends, or just yourself, these are guaranteed to turn any party into a little celebration.
Enter the world of ice cream cone cupcakes—mini cupcakes baked right in ice cream cones, topped with frosting, sprinkles, and all the joy your inner child can handle.
Trust me, these little delights will instantly make you the dessert MVP of any gathering.
Ice Cream Cone Cupcakes Recipe
Ingredients
- 12 sugar ice cream cones
- 1 box cake mix any flavor—chocolate, vanilla, funfetti… your call!
- Ingredients called for on the cake mix box usually eggs, oil, and water
- 1 cup buttercream frosting store-bought or homemade
- Sprinkles mini chocolate chips, or edible glitter for fun
Instructions
- Preheat the oven: 350°F (175°C) is your friend. Line a baking sheet with parchment paper.
- Prepare the cones: Stand sugar cones upright on the baking sheet. A muffin tin can help them stay stable if needed.
- Mix the batter: Follow your cake mix instructions. Quick, simple, and no stress.
- Fill the cones: Spoon batter into each cone, filling about 2/3 full. Don’t overfill—these babies rise!
- Bake: 15–20 minutes, depending on your oven and cone size. A toothpick inserted in the center should come out clean.
- Cool: Let cupcakes cool completely on a wire rack before frosting—patience, my friend.
- Decorate: Frost with buttercream and add sprinkles, chocolate chips, or whatever creative chaos you desire.
Why This Recipe is Awesome
Let’s be honest: cupcakes are great, ice cream cones are great, but cupcakes baked inside ice cream cones? Next-level genius.
They’re easy, cute, and ridiculously fun to decorate. No muffin tin? No problem.
These treat-sized wonders are perfect for parties, gifts, or just sneaking one (or three) after lunch.
Even better: zero-fuss cleanup and endless creativity.
Ingredients You’ll Need
- 12 sugar ice cream cones
- 1 box cake mix (any flavor—chocolate, vanilla, funfetti… your call!)
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
- 1 cup buttercream frosting (store-bought or homemade)
- Sprinkles, mini chocolate chips, or edible glitter for fun
Optional fun: Add a small candy on top like an M&M or a gummy bear for extra flair.
Step-by-Step Instructions
- Preheat the oven: 350°F (175°C) is your friend. Line a baking sheet with parchment paper.
- Prepare the cones: Stand sugar cones upright on the baking sheet. A muffin tin can help them stay stable if needed.
- Mix the batter: Follow your cake mix instructions. Quick, simple, and no stress.
- Fill the cones: Spoon batter into each cone, filling about 2/3 full. Don’t overfill—these babies rise!
- Bake: 15–20 minutes, depending on your oven and cone size. A toothpick inserted in the center should come out clean.
- Cool: Let cupcakes cool completely on a wire rack before frosting—patience, my friend.
- Decorate: Frost with buttercream and add sprinkles, chocolate chips, or whatever creative chaos you desire.
How to Serve
- Place them on a cake stand or tray for a colorful display.
- Perfect for parties, brunches, or a fun after-school treat.
- Bonus: everyone will comment on your “gourmet creativity” while you secretly thank cake mix.
Nutrition Facts (per cupcake)
- Calories: ~180 kcal
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Sugars: 18g
- Protein: 2g
(Values are approximate and depend on cake mix, frosting, and decorations used.)
Common Mistakes to Avoid
- Overfilling cones: They’ll spill over like a sugar volcano. Not ideal.
- Skipping the cooling step: Frosting melts into a sad puddle on top. Cool it first!
- Ignoring cone stability: Stand them upright carefully, or they’ll topple mid-bake.
- Using flimsy cones: Sugar cones are best; waffle cones can break or leak.
Alternatives & Substitutions
- Cake mix alternatives: You can make homemade batter if feeling fancy.
- Frosting alternatives: Whipped cream works for a lighter option.
- Decor ideas: Crushed cookies, mini marshmallows, or a drizzle of chocolate syrup.
- Cone variations: Chocolate-dipped cones make them extra decadent.
Final Thoughts
These ice cream cone cupcakes are proof that dessert doesn’t need to be complicated to be impressive.
Cute, customizable, and utterly delicious, they’re guaranteed crowd-pleasers.
Whether it’s a kid’s birthday, a summer gathering, or just a weekend “treat yourself” moment, these cupcakes scream fun and flavor.
Go ahead—frost, sprinkle, and show off your new dessert prowess.
You’ve earned it!
FAQ (Frequently Asked Questions)
Q: Can I make these gluten-free?
A: Totally! Use a gluten-free cake mix and you’re good to go.
Q: Can I use chocolate or waffle cones instead?
A: Absolutely. Waffle cones are trickier to bake in, but chocolate cones add extra yum.
Q: How do I keep cupcakes from tipping over?
A: Stand them in a muffin tin or gently support with aluminum foil if needed.
Q: Can I make mini versions?
A: Yes! Use small sugar cones for bite-sized party treats.
Q: Can I freeze them?
A: You can freeze baked, cooled cones without frosting. Frost after thawing.
Q: Can I use homemade cake batter?
A: Of course! Classic vanilla, chocolate, or even fun flavors—you’re the boss.
Q: How long do they last?
A: Best eaten within 1–2 days. Store in an airtight container at room temp.
