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Ice Cream Cone Cupcakes

The last time I made Ice Cream Cone Cupcakes was when my son was finishing up 1st grade. He's all grown up but now I have a niece who loves to come visit and bake so I pulled this recipe out to make with her. 

You can try and stand the cones up in a muffin tin, fill them and then carefully move them to the oven without tipping them all over or you can do what we did- I covered a 13x9 pan with foil and then cut out little Xs and had her gently place the cones into them.

If you like making cake from scratch go ahead and do it, but we used a Devil's Food cake mix (15.25 oz) and made it according to the directions on the box. We did throw in a handful of mini chocolate chips because why not?


Rather than trying to pour or spoon the batter in I gave her a cookie scoop.  So much easier! Be careful not to overfill or they will overflow and look messy. They baked in about 15 minutes and then we let them cool completely.

For the "ice cream" we placed canned vanilla frosting in one bowl and chocolate in another.  Again, if you want to make it from scratch, feel free! I had her whip each one up until they were light and fluffy and then spooned them into pastry bags. 

I swirled vanilla frosting on some, chocolate on the others and then I popped both piping bags into a third piping bag and did a twisted cone.  She was on sprinkle duty.

She also assisted in choosing the backdrops, props and taking the pics, and I think she did a fantastic job!


Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes
Author: Jolene's Recipe Journal


  • 1 package chocolate or vanilla cake mix, plus ingredients on box to make cake -- (15.25-ounce)
  • 30 flat-bottom ice cream cones
  • 2 cans frosting
  • Assorted candy sprinkles


  1. Preheat the oven to 350F. Cover a 13x9 baking pan with a sheet of heavy-duty foil and cut 15 Xs. Gently insert cones. Set aside.
  2. Prepare the cake mix batter according to package directions. Spoon about 1/4 cup batter into each cone, filling to within 1/3 inch of the tops.
  3. Bake until a toothpick inserted in the centers of the cupcakes comes out clean, 15 to 18 minutes. Let cool.
  4. Place the frosting into bowls and then whip them up with a hand mixer. Load into piping bags and snip off the ends. Swirl onto the cooled cupcakes and decorate with sprinkles.

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 This post has been updated with new photos, text and a printable recipe card.


Karen said…
These are soooo freaking cute! What an amazing and fun dessert. My grandkids would go crazy.
Hezzi-D said…
These are adorable! They look so much like cupcakes! Great tip on the foil covered pan too.

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