Did the picture make you do a doubletake? When I made these for a church function, many people came over just to see how and why the ice cream wasn’t melting. There’s no ice cream. When I told them the top is frosting, most of the adults kind of groaned and walked away–too much sugar–and most of the kids got a grin from ear to ear as they grabbed a cone. The cuteness factor here is irresistible.
Of course you can change these up in many different ways: chocolate cake and chocolate frosting for chocolate ice cream, pink for strawberry, swirl, etc. I did white cake and white frosting for this bake. I added a sour cherry ball candy to some to give the appearance of a cherry on top. They were adorable and a big hit with the kids. These are perfect for a summertime dessert.
Ice Cream Cone Cupcakes
- cake type, flat-bottom ice cream cones (You will get more cones from the recipe than you get regular-size cupcakes because each cone does not hold a lot of batter. Be sure to buy enough cones.)
- your favorite cake recipe or box cake mix and ingredients to make
- frosting–homemade or canned OR whipped cream (These take a lot of frosting…)
- sprinkles, sour cherry balls, or other candies for decoration
- Preheat oven to 350 degrees. Make your cake batter.
- Set your ice cream cones in a mini muffin pan. Fill them about 1/2-2/3 full with batter. If you overfill, your cake will spill out of the top of the cone.
- Bake for 20-30 minutes or until a toothpick comes out clean. I found these to take longer than regular cupcakes to get fully done inside.
- Let cupcakes cool and then frost and decorate to look like an ice cream cone. You can use frosting or whipped cream.
*The cones have a tendency to get a little soggy. I have recently read a tip to poke a hole or two in the bottom of the cone prior to baking to allow steam to escape and reduce sogginess, but I have not had a chance to try it yet.
*Transporting these is tricky because they are so top-heavy. I transported the cones unfrosted and frosted them at the venue. If you need to transport them frosted, the best tip I found is to get a lidded box that is about the depth of the cone and cut circles in the lid that are adequately spaced. Drop the cones into the circles and transport carefully.