Homemade ice cream cone cupcakes are a fun and easy dessert for summer—a sweet chocolate cupcake is baked right into an ice cream cone and topped with vanilla buttercream. Who could resist?
OMG I’m so excited about today’s recipe! Does dessert get any cuter than a cupcake baked into an ice cream cone? NOPE!
These ice cream cone cupcakes are MADE FROM SCRATCH (except for the cones)! And the recipe is actually adapted from the first cookbook I ever owned, which I bought with my allowance when I was 7 (and which I still have to this day).
Some of the recipes in it are weird (like tuna wiggle—don’t ask) but these cupcakes never disappoint. Especially in the summer!
Why you’ll love these ice cream cone cupcakes:
- They’re really easy to make
- You don’t need a stand mixer!
- The recipe is easily doubled if you need to serve a lot of people
How to make ice cream cone cupcakes
- Combine unsalted butter, water, and cocoa powder in a small saucepan
- Stir constantly until butter is melted, then set aside
- Stir to combine—the batter will be thick at this point!
- Add eggs, buttermilk, and vanilla and stir until smooth
Before you assemble your cupcakes BE SURE none of the cones have holes in them or the batter will leak out and make a mess. (I make these mistakes so you don’t have to!)
- Once you’ve ensured your cones are intact set each cone in a muffin cup
- Fill the cones to within about an inch of the top of the cone and bake until a toothpick inserted into the cupcakes comes out clean
How to make vanilla frosting
Cool your cupcakes to room temp before you make the frosting, which is a simple vanilla American buttercream.
- Beat unsalted butter until it’s creamy
- Add powdered sugar, vanilla, milk, and salt
- Beat until smooth
And that’s it–it’s the easiest frosting ever.
Baker’s tip: To make chocolate frosting instead of vanilla frosting, substitute 1/3 cup of cocoa powder for 1/3 cup of the powdered sugar. Add it when you add the sugar; if your cocoa powder has a lot of clumps in it then sift it first.
Frost and decorate your cupcakes as desired. I used this open star tip and this piping bag, and of course I used rainbow jimmies and maraschino cherries too. (What’s an ice cream cone without sprinkles and cherries?)
But you could use mini chocolate chips or chopped peanuts or whatever you like to decorate them.
Can I make ice cream cone cupcakes ahead?
Ice cream cone cupcakes are best eaten the day they’re made because the cones get soggy if they sit very long.
But if you really have to, you can store them (loosely covered) in the fridge overnight after you’ve baked them. (Ideally you would bake them in the evening and serve the next morning.)
Don’t frost the cupcakes until you’re ready to serve though! The frosting makes the ice cream cones soggy.
Can I freeze ice cream cone cupcakes?
If you have uneaten cupcakes (which is a rarity but it happens) you can definitely store the frosted cones in the freezer.
I set my cones in a muffin tin, then pop them in the freezer for 30 minutes to harden the frosting. Once the frosting is set, I wrap them tightly and they last in the freezer for a couple of months.
They aren’t as good out of the freezer as when they’re freshly baked but they are still very tasty.
OK, so who’s making ice cream cone cupcakes this weekend? I’m coming over to your house—mine are all gone and it’s too hot to turn on the oven today. . .
Did you make these ice cream cone cupcakes? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Insta! Tag @theitsybitsykitchen so I can see your creations!
Homemade ice cream cone cupcakes are a fun and easy dessert for summer—a sweet chocolate cupcake is baked right into an ice cream cone and topped with vanilla buttercream.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup buttermilk*
- 2 large eggs
- 1 teaspoon vanilla
- 10 ice cream cones with flat bottoms
- 8 tablespoons unsalted butter at room temperature
- 2 1/2 to 3 cups powdered sugar
- 2 to 5 tablespoons whole milk or heavy cream
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- sprinkles and maraschino cherries if desired
Preheat the oven to 350 degrees.
Combine the butter, water, and cocoa powder in a small saucepan set over medium heat. Stir constantly until the butter is completely melted. Remove from the heat and set aside.
Stir the flour, sugar, baking soda, and salt together in a large mixing bowl. Pour the chocolate-butter mixture into the dry ingredients and stir until just incorporated (the batter will be thick).
Add the eggs, buttermilk, and vanilla and stir until smooth.
Set an ice cream cone in each of 10 muffin cups. (Be sure none of the cones have holes in them or the batter will leak out and make a mess.)
Fill each ice cream cone with cupcake batter to within about 1 inch from the top.
Bake for 32 to 38 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely, then make the frosting.
Place the butter in a medium mixing bowl and beat with an electric mixer until very creamy. Add 2 1/2 cups of powdered sugar, 2 tablespoons of milk, and the vanilla and salt.
Beat on low to combine, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if it’s too thick. Frost and decorate cupcakes as desired and serve.
These cupcakes are best served the day they are made but they can be stored at room temperature, covered with plastic wrap, for about a day. (You can freeze tightly wrapped leftovers for up to 2 months.)
- *You can substitute 1/4 cup whole milk + 1/2 teaspoon lemon juice or white vinegar. Mix the two, let the mixture sit for 5 minutes, then you’re ready to use it in your cupcake batter.
- For chocolate frosting, substitute 1/3 cup of cocoa powder for 1/3 cup of the powdered sugar.
Cupcakes adapted from Kids Cooking