These fun and whimsical Ice Cream Cone Cupcakes are a fun dessert for both kids birthday parties. Heck, they’re fun for the grown ups, too!
We all know that cupcakes are the best part of a kids party!
I’m not one of those Pinterest moms who has every detail for every birthday milestone planned out. In fact, I once spent weeks – no, months – planning a cowboy themed party complete with horse rides, hats and bandanas for all and a photo booth with props.
When the dust had settled and the guests had hit the trail, I nearly passed out in my kitchen floor, crumbs and all. Yes, the guests had a great time, but I was a train wreck.
After that endeavor, I decided to leave that sort of party planning to the people who actually enjoy it.
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Even though my calling isn’t as a professional party planner, I really do enjoy adding simple, little things to our family birthdays. Like baking these cupcakes. Kids love them because they’re fun and special and frankly, so do the parents!
My husband goes crazy for these cupcakes every time they appear.!
These ice cream cone cupcakes are a classic in my book. They’re a little more special than your average treat and will never go out of style.
What are Ice Cream Cone Cupcakes
If you’ve never experienced these delightful treats, the easiest way to describe them is that it’s a cupcake baked into an ice cream cone.
Yep, you heard that right!
We make the cake batter, pour it into an ice cream cone (take care not to overfill because these will grow), and bake them!
Ingredients in Ice Cream Cone Cupcakes
This is seriously an easy recipe because I use a boxed cake mix. No shame in my game, I take the shortcuts where I can!
- Yellow Cake Mix (though you can substitute different flavors, just follow the package directions)
- Ingredients to finish a cake mix (water, vegetable oil and eggs)
- Flat Bottomed Ice Cream Cones. Sometimes these are called “cake cones”
- Frosting of choice, or you can make your own.
- Sprinkles, for decorating.
Can You Make Ice Cream Cone Cupcakes a day ahead?
I mean, anything is possible, right? You can make these cupcakes ahead of time though the cone may start to soften slightly.
I don’t consider this a bad thing, by any stretch of the imagination.
But do know that they won’t be quite as “crunchy” as they are the day they’re baked.
How to Transport Ice Cream Cone Cupcakes
My mom has a special carrier she uses, but you can also put foil over the muffin pan and “poke” each cupcake into a slot before baking. I’ve included that information in the recipe card below!
When I’m not whipping up ice cream cone cupcakes, I have other dessert tricks in my bag. We love these No Roll Sugar Cookies all year round and my Chocolate Peanut Butter Scotcheroo Bars will make you swoon!
Other Cake Recipes
- 1 package yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 24 flat-bottom ice cream cones
- 1 container frosting
- Preheat oven to 350 degrees.
- Prepare cake mix as directed on the package.
- Spoon ¼ cup batter into each cone.
- Set cones in muffin tin (one per slot).
- Bake at 350 for 25 minutes.
- Cool before frosting and garnishing with sprinkles.
This recipe makes 24 ice cream cone cupcakes.
Moving these into and out of the oven takes a steady hand. You can also cover the muffin tin with foil and "poke" each cone into a muffin slot before baking. Doing this holds all the cones in place!
Nutrition InformationYield 24 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g