A dessert called “Ice Cream Cone Cupcakes” that contains no ice cream—sounds odd, but it’s delightful. These playful treats look like mini ice cream cones but are actually cupcakes baked inside waffle cones. They’re easy to make, customizable, and perfect for parties or special occasions.
I was pleasantly surprised by how much I enjoyed this idea. Since Jess loves confetti cake, we used confetti batter for the cones. You can swap any boxed cake mix or homemade batter you prefer—chocolate, vanilla, or marble all work well. The cones create a fun presentation and a crisp base that complements the cake.
Jess also loves sprinkles, so we finished the cupcakes with two different kinds of sprinkles and a simple swirl of icing. You can use any frosting you like—vanilla, chocolate, cream cheese, or a buttercream piped into a soft peak that mimics an ice cream scoop.
These cone cupcakes are versatile: mix different batters in separate cones for variety, add small mix-ins, or top with small candies for decoration. They’re simple to assemble, bake, and decorate, which makes them ideal for birthday parties and family gatherings.
Ice Cream Cone Cupcakes
Ingredients
- 1 rectangular disposable aluminum pan
- 1 box of confetti cake mix, or any cake mix you enjoy
- Ice cream cones, at least 12
- Icing, vanilla, chocolate, or your favorite frosting
- Sprinkles, use one or more varieties for decoration
Instructions
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Preheat the oven to 350°F (175°C).
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Turn the disposable rectangular pan upside down so the bottom is facing up.
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Place one ice cream cone on the pan and trace its outline twelve times evenly across the pan using a marker.
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Carefully cut out the marked circles using a sharp knife or box cutter to create openings for the cones.
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Place twelve cones into the holes so they sit upright in the pan. Set the pan on a baking sheet for stability.
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Prepare the cake mix according to the package directions.
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Transfer the batter to a large plastic bag, snip off a corner, and pipe the batter into each cone. Fill each cone nearly to the top, leaving about 1/2 inch of cone exposed so the batter can rise without overflowing.
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Bake for about 18–20 minutes or according to the cupcake time on the box, until the tops are lightly golden and a toothpick comes out clean.
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Remove from the oven and allow the cone cupcakes to cool completely before decorating.
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Fill a piping bag with your chosen icing and pipe a swirl on top of each cooled cupcake to mimic a scoop of ice cream.
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Finish with sprinkles, a cherry, or other fun toppings and serve.
Nutrition
