Ice Cream Cone Cupcakes – Sugar Spun Run

Ice Cream Cone Cupcakes – Sugar Spun Run

These Ice Cream Cone Cupcakes are so cute and extremely straightforward to make! My recipe contains ideas for substituting your favourite cake taste and frosting.

Ice cream cone cupcakes topped with a chocolate vanilla frosting swirl and sprinkles.

Lovely Ice Cream Cupcakes

I want I may take credit score for such a cute, authentic thought as these ice cream cone cupcakes, however I can’t. The thought for these enjoyable cupcakes was first launched to me as a child through the facet of a Pillsbury field and my mother made them typically. Right this moment I’m bringing them again to life, homemade-style! We’re utilizing my vanilla cake batter and cream cheese frosting for a comfortable serve ice cream look that can a make everybody do a double take!

I do know what you’re pondering, however please don’t be intimidated by that tall, two-tone icing swirl. My recipe retains issues tremendous easy by making one batch of frosting after which flavoring half of it with cocoa powder, reasonably than making two separate flavors. Not solely is it straightforward to make the 2 icings this fashion, it’s additionally shockingly straightforward to attain the gorgeous swirl–extra on this beneath.

Save these for summer season events (my watermelon sugar cookies are all the time a success too!) or an ice cream themed celebration, alongside my ice cream cake, after all!

What You Want

Image of ingredients used for Ice Cream Cupcakes

These rigorously chosen elements make my recipe the BEST one on the market! Listed below are a number of value noting earlier than we get began:

  • Buttermilk. I really like utilizing buttermilk in muffins for tenderness, moisture, and taste. Should you don’t have any readily available, use my straightforward buttermilk substitute.
  • Butter & oil. Should you’ve made any of my muffins earlier than (like my yellow cake) then you realize this mix gives one of the best taste and moisture. Oil is nice for including moisture however lacks taste. Butter is great for taste, however because it accommodates someplace round 20% water, it could actually (satirically) make the cupcakes a bit dry. Utilizing a mix of butter and oil balances the cake completely, giving us wonderful taste and moisture. You need to use any impartial cooking oil, I’ve lately taken to utilizing avocado oil.
  • Cream cheese. Be sure that to make use of brick-style, full-fat cream cheese for the frosting. Low-fat or tub-style gives you runny, messy outcomes.
  • Cocoa powder. Both pure or dutch-process cocoa will work for the chocolate portion of the frosting.
  • Sprinkles. These are non-obligatory however extremely really useful, after all! Use jimmies or quins; nonpareils will bleed into your batter.

SAM’S TIP: The ultimate cupcakes are fairly tall, so be sure you have an equally tall storage container in thoughts earlier than you make them. I take advantage of a tall, flat-topped cake service turned upside-down (so the lid acts as the underside).

Bear in mind, that is simply an summary of the elements I used and why. For the total recipe please scroll all the way down to the underside of the publish!

Learn how to Make Ice Cream Cone Cupcakes

Making the Cupcakes

Overhead view of ice cream cones filled with cupcake batter in a cupcake tin.
  1. Cream the butter, oil, and sugar till nicely mixed.
  2. Add the eggs one by one, then stir within the vanilla.
  3. Mix the dry elements in a separate bowl.
  4. Alternate including the dry elements and buttermilk, stopping midway by means of so as to add sprinkles.
  5. Divide the batter right into a cupcake pan lined with ice cream cones, filling every cone ¾ of the way in which full.
  6. Bake for 20-23 minutes at 350F and let cool fully earlier than frosting.

Making the Frosting

Piping bag filled with vanilla and chocolate frosting.
  1. Cream the butter and cream cheese till easy, then stir within the salt and vanilla.
  2. Step by step add the powdered sugar till mixed.
  3. Divide the icing in half utilizing two separate bowls, then stir the cocoa powder into one half.
  4. Put each icings in piping luggage and snip the ends, then place each luggage into a bigger bag fitted with a Wilton 2D tip.
  5. Pipe frosting on every cupcake and prime with sprinkles.

SAM’S TIP: I like to recommend piping your icing on a paper plate earlier than piping in your cupcakes. This may be certain that each frostings have labored their approach down into the tip for that good swirl! Should you’d like a visible of how I swirl the 2 frostings collectively, see the video in my peanut butter cupcakes publish (the place I swirl peanut butter and chocolate frosting).

Ice cream cone bitten to show sprinkle filled cake batter inside.

Ceaselessly Requested Questions

How do I forestall my cones from falling over within the oven?

Personally, I’ve by no means had an issue with mine toppling over. I merely place one cone in every cupcake cavity and use a gentle hand (ideally two regular arms) when filling the cones and when transferring them to and from the oven.

Should you’re apprehensive about your cones toppling, you possibly can snuggly safe each by wrapping a bit of crumpled foil across the base of every (pictured in backside proper nook of the overhead photograph above).

How ought to ice cream cone cupcakes be saved?

To maintain these cupcakes recent, you’ll need to retailer them in an hermetic container. I often preserve mine at room temperature except it’s very hot, wherein case they go within the fridge.

Ice cream cone cupcakes topped with a chocolate vanilla frosting swirl and sprinkles.

I don’t find out about you, however I’d like all my cupcakes served in ice cream cones any more, please 😉

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe beneath! Should you do this recipe, make sure you tag me on Instagram, and you may also discover me on YouTube and Facebook

Ice cream cone cupcakes topped with a chocolate vanilla frosting swirl and sprinkles.

Ice Cream Cone Cupcakes

These ice cream cone cupcakes are so cute and extremely straightforward to make! My recipe contains ideas for substituting your favourite cake taste and frosting. Make sure to try the how-to video!


Course: cupcakes

Delicacies: American

Prep Time: 45 minutes

Cook dinner Time: 30 minutes

Whole Time: 1 hour 15 minutes

Servings: 12 -15 cupcakes

Energy: 325kcal


Ice Cream Cone Cream Cheese Frosting

Stop your display from going darkish


  • Preheat oven to 350F (175C) and place ice cream cones upright in a cupcake pan. I simply place my cones instantly in every cupcake cavity and don’t have issues with it falling over however in case you’re apprehensive about that, simply use foil to help the bottom of every ice cream cone (you possibly can see I did this within the backside proper cone within the photograph within the publish for instance).

    12 flat bottomed ice cream cones

  • Mix butter, canola oil, and sugar in a big bowl and use an electrical mixer to beat till creamy and well-combined.

    ¼ cup unsalted butter, ¼ cup impartial cooking oil, ¾ cup granulated sugar

  • Add eggs, one by one, beating nicely after every addition.

    2 giant eggs

  • Stir in vanilla extract.

    1 ½ teaspoon vanilla extract

  • In a separate, medium-sized bowl, whisk collectively flour, baking powder, and salt.

    1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt

  • Utilizing a spatula and gently hand-mixing, alternate including flour combination and buttermilk to the butter combination, beginning and ending with flour combination and mixing till simply mixed after every addition. Midway by means of stirring within the flour, add sprinkles, if utilizing. The batter ought to be easy and fully mixed, however keep away from over-mixing.

    ⅔ cup buttermilk*, 3 Tablespoons coloured sprinkles or quinns (not nonpareils)

  • Evenly divide batter into your ready ice cream cones (I take advantage of an ice cream scoop to neatly portion the batter), filling every ice cream cone ¾ of the way in which full (I fill mine to the primary ridge within the cone, see second photograph in publish. Do NOT overfill) and bake on 350F (175C) for 20-23 minutes or till a toothpick inserted within the middle comes out clear or with a number of moist crumbs. Don’t overbake or they are going to be dry!At all times watch out transferring your cupcake pan to and from the oven in order that the ice cream cones do not topple over.

  • Permit cupcakes to chill fully earlier than frosting.

Ice Cream Cone Frosting

  • Mix butter and cream cheese in a big bowl (or within the bowl of a stand mixer) and use an electrical mixer to beat till creamy.

    ½ cup (1 stick) unsalted butter, 8 oz cream cheese (brick-style, not spreadable)

  • Sprinkle salt evenly over the butter/cream cheese combination and add vanilla extract. Stir nicely to mix.

    1 teaspoon vanilla extract, ¼ teaspoon salt

  • Step by step, with mixer on low pace, add powdered sugar till all sugar has been mixed. If utilizing a stand mixer, make sure you scrape down the edges and the underside of the bowl to make sure all elements are integrated.

    4 cups powdered sugar

  • Take away roughly ½ of the batter to a separate container and add cocoa powder to the remaining batter. Stir till cocoa powder is well-incorporated and icing is even in coloration. If frosting is simply too thick, add a splash of heavy cream or milk to skinny it.

    ¼ cup cocoa powder (see observe), 1-3 Tablespoons heavy cream or milk

  • To brighten your cupcakes, place your white frosting in a single piping bag and your chocolate in one other. Snip the top off of every disposable piping bag and place each piping luggage in a separate (ideally bigger) piping bag that is been fitted with a Wilton 2D (or related, I additionally just like the Ateco 846) tip.

  • At all times squeezing from the highest, squeeze your frosting onto a plate or into certainly one of your used frosting bowls till each colours are evident when you find yourself piping. 

  • Pipe vanilla/chocolate swirls on prime of every cupcake — do not forget that the frosting is fairly candy so don’t go overboard with the quantity of frosting per cupcake, 2 swirls is often loads!

  • High with sprinkles if desired and serve.



Should you don’t have buttermilk readily available you possibly can comply with this recipe for a simple buttermilk substitute

Cocoa powder

You need to use both pure cocoa powder or Dutch course of. Dutch has a extra intense taste.


Serving: 1ice cream cone cupcake | Energy: 325kcal | Carbohydrates: 50g | Protein: 5g | Fats: 12g | Saturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 44mg | Sodium: 183mg | Potassium: 126mg | Fiber: 1g | Sugar: 37g | Vitamin A: 294IU | Calcium: 79mg | Iron: 1mg

Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

This recipe was initially printed 08/24/2015. It has been up to date to make the recipe barely extra clear, so as to add useful notes all through the publish, and to incorporate a video tutorial.