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  • Ice Cream Cone Cupcake Recipe
  • Kate Courtney
  • Ice cream cone cupcake recipe
Ice Cream Cone Cupcake Recipe

I came across these cute ice cream cone cupcakes when I was looking for ideas and inspiration for our vintage ice cream party table.


As soon as I saw them I knew I was going to have to have a go at making them. Far easier than I thought and are a great surprise when guests eat them!

These are a lovely summer treat, perfect at a birthday party or just as fun to make at home at the weekend with the kids.

Preparation Time: 20 minutes Cooking time: 20-25 minutes


  • 12 flat bottomed ice cream cup cones
  • 170g unsalted butter, softened
  • 170g caster sugar
  • 1 vanilla pod, cut in half and seeds reserved or 1 tsp vanilla extract
  • 2 large eggs
  • 170g self-raising flour

  • 125g unsalted butter, softened
  • 250g icing sugar
  • 1/2 vanilla pod, cut in half and seeds reserved or 1/2 tsp vanilla extract
  • 1-2 tbsp milk

  • Sprinkles
  • Chocolate flakes
  • Fudge cubes, mini marshmallows, cherries or sauce to drizzle



    STEP 1
    Preheat the oven to 180c (fan 160c, gas mark 4)
    Cut twelve 15cm x 15cm squares out of aluminium foil and wrap around the outer of each cone, this helps to protect the cones from burning in the oven.
    Then stand each one in a twelve hole muffin tin.

    STEP 2
    Whisk the sugar and butter together until pale and fluffy either by using a wooden spoon or electric whisk. Add the eggs gradually one at a time until combined.
    Add the flour by folding in carefully and then the vanilla seeds or extract until mixed well.

    STEP 3
    Fill a disposable food or piping bag with the cake batter, snip off the end to give you a wide hole so you can pipe your cones (about 3/4 full) from the bottom. Bake for 20-25mins. You can poke the centre of the cake with a skewer and if it comes out clean, your cakes are ready. They can then be left to cool once you have removed the foil outer.

    STEP 4
    While you wait for the cakes to cool, you can make the butter cream icing. Beat the butter until soft, add half of the icing sugar and vanilla seeds or extract to the butter and mix together until smooth.
    Add 1 tablespoon of milk and the rest of the icing sugar and beat until creamy. You can add the remaining milk if you think the mixture is a little thick.

    STEP 5
    Place your mixture in a piping bag fitted with a star nozzle and pipe each cake with a swirl.
    You can add sprinkles, chocolate flakes or even vanilla fudge cubes on each and enjoy!


    Image credits: Emily Beale Photograhy


      • Kate Courtney
      • Ice cream cone cupcake recipe

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