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Ice Cream Cone Cupcakes
Yield: 12 cupcakes
These Ice Cream Cone Cupcakes are the best way to eat a cupcake! Moist and colorful confetti cake baked into an ice cream cone swirled with smooth and creamy vanilla buttercream frosting! These cupcakes are perfect for birthday parties, bake sales, and are great for kids!
Equipment
- Standard cupcake pan
- Stand mixer or electric hand mixer to make the buttercream frosting
Ingredients
Ice Cream Cone Cupcakes
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk room temperature
- ¼ cup vegetable oil
- 2 tbsp sour cream room temperature
- 1 egg room temperature
- 1 tbsp vanilla extract
- ¼ cup rainbow sprinkles
- 12 ice cream cones standard size
Vanilla Buttercream Frosting
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
- gel food coloring optional
- additional rainbow sprinkles for decorating
Instructions
Ice Cream Cone Cupcakes
- Preheat oven to 350° F. Prepare cupcake pan - place a sheet of aluminum foil over the top of the pan. Cut "X" shapes in the top of the foil over each cupcake cup. Place one ice cream cone in each slot. (See: Tips)
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add room temperature milk, vegetable oil, sour cream, egg, and vanilla extract. Whisk to combine. Do not overmix.
- Add in rainbow sprinkles and mix in until they are dispersed throughout the batter.
- Portion the cupcake batter into the ice cream cones. Each standard ice cream cone will need 2½ tablespoons of batter. If you are using cookie scoops, this is equivalent to one small scoop (1 tablespoon) and one medium scoop (1½ tablespoons).
- Bake for 20-25 minutes until the tops of the cupcakes bounce back slightly when touched.
- Remove from the oven and cool the ice cream cone cupcakes in the pan to room temperature.
Vanilla Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined. Slowly drizzle in the heavy cream. If you would like to tint the buttercream frosting, add a few drops of your favorite gel food coloring.
- Once the cream is added, turn the speed on the mixer to high and whip for an additional 2-3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
- Pipe the vanilla buttercream frosting onto the cooled cupcakes. For these cupcakes, I used an Ateco 826 piping tip. Decorate with additional sprinkles.
Notes
Store the cupcakes in the refrigerator for 2 to 3 days. Ideally, the cupcakes should be in an airtight container, but they can be tricky to store because they can easily tip over. Serve at room temperature for best results.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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