Go Back
+ servings
ice cream cone cupcakes on a cake stand with a dish of sprinkles and more cupcakes behind it

Ice Cream Cone Cupcakes

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. 

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings 10
Author Kelsie



  • 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



  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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).
  4. Add the eggs, buttermilk, and vanilla and stir until smooth.
  5. 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.)
  6. Fill each ice cream cone with cupcake batter to within about 1 inch from the top.
  7. 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.


  1. 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.
  2. 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.
  3. 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.)

Recipe Video

Recipe Notes

  • *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.