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    Ice Cream Cone Cupcakes

    27/07/2018 by thebakingexplorer 27 Comments

    Jump to Recipe Print Recipe

    I love baking things that surprise people and evoke questions like "how did you do that?!" These Ice Cream Cone Cupcakes are a great way to trick and delight your family and friends. They look exactly like mini ice creams, but in fact hidden inside the cone is cake and the 'ice cream' on top is buttercream! You'll be surprised at how easy they are to make too, it's just a normal cupcake recipe but you bake them inside the cones which are wrapped in foil to protect them in the oven. If you make sure to buy the ice cream cones with the flat bottoms they will stand upright for easy baking and displaying. Then your Ice Cream Cone Cupcakes will be ready for all your summer parties and events!

    Ice Cream Cone Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You need to use the ice cream cones with flat bottoms to be able to bake these in a cupcake tin. Askeys are a brand I know of that sell them.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Ice Cream Cone Cupcakes

    To start, prepare the ice cream cones by cutting out strips of foil and wrapping them around each cone. Place the cones into a cupcake tin. To make the cupcake batter, mix toogether the butter and sugar

    Then whisked in eggs and vanilla extract. Next add self raising flour and whisk until smooth.

    Divide the mixture between the cones, and bake them for 25 minutes until golden. Leave to cool completely. For the buttercream, mixe the icing sugar and butter together, then add vanilla extract and milk, and whisk until smooth. Pipe it onto the Ice Cream Cone Cupcakes using a star nozzle for the ice cream effect, then add chocolate flakes and sprinkles.

    Ice Cream Cone Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2 days in an airtight container in a cool place. The cones will go softer over time due to the moisture from the buttercream. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    How else can you decorate these cupcakes?

    Vanilla is always a winning flavour, but you could do a chocolate cupcake recipe instead, or add some lemon zest to the sponge. You could also add strawberry or chocolate sauce to decorate. There really is so many ways to be creative with this base recipe!

    Ice Cream Cone Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Cupcake tin
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Ice cream cones
    • Flake bar
    • Jem 1E Piping nozzle

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Ice Cream Cone Cupcakes

    Ice Cream Cone Cupcakes

    Cupcakes baked into ice cream come wafers with vanilla buttercream and a chocolae flake
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 12 Flat bottomed ice cream cones I used Askeys
    • 175 g Butter or baking spread softened, unsalted
    • 175 g Caster sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 175 g Self raising flour

    For the buttercream

    • 200 g Butter softened, unsalted
    • 400 g Icing sugar
    • 1 tsp Vanilla extract
    • 1-2 tbsp Milk

    For decoration

    • 4 Chocolate flakes, cut into thirds optional
    • Sprinkles optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, cut out strips of foil and wrap them around the ice cream cone. You don't need to cover the bottom with foil. Place them into a cupcake tin
    • Mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
    • Add the eggs and vanilla extract and whisk well
    • Whisk in the self raising flour gently
    • Divide the mixture between the 12 cones
    • Bake them for 20-25 minutes or until they are golden brown and a thin skewer inserted comes out clean. Carefully remove the foil and leave to cool completely, preferably on a cooling rack
    • Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract and milk, and mix until smooth. For best results use an electric mixer to do this. You can add a little more milk if the buttercream is too stiff
    • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
    • Insert a third of a chocolate flake into each one and add your choice of sprinkles
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You need to use the ice cream cones with flat bottoms to be able to bake these in a cupcake tin. Askeys are a brand I know of that sell them.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 554kcal | Carbohydrates: 59g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 218mg | Potassium: 39mg | Fiber: 1g | Sugar: 47g | Vitamin A: 841IU | Calcium: 16mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « White Forest Cake
    Lemon & Blueberry Cookies »

    Reader Interactions

    Comments

    1. Jacqui Bellefontaine

      July 27, 2018 at 11:02 am

      5 stars
      These are such fun and would be fabulous for a kiddis party too bad my kiddies are all grown. Might just have to make them for fun anyway. Thank you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:22 am

        Oh yes, they're fun for kids old and young!

        Reply
    2. Lesley Garden

      July 27, 2018 at 4:16 pm

      What a great idea, these would make a fab addition to my kids Birthday parties. Lovely photos too. Thank you for sharing to CookBlogShare

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:23 am

        Thanks Lesley! Yes they'd great for a party 🙂

        Reply
    3. Midge @ Peachicks' Bakery

      July 28, 2018 at 9:21 am

      5 stars
      I LOVE baking cakes inside ice cream cones! It looks so cute & infinitely customisable! They'd be amazing for a baby shower or birthday party! Thanks for sharing! #cookblogshare

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:28 am

        Yes totally customisable! I love that part about them 😀

        Reply
    4. Jenny Walters

      July 29, 2018 at 10:33 am

      5 stars
      You are so creative!These are fabulous and such fun.My daughter would squeal with delight if I made these.Love your instructions too. Very easy to follow. Maybe even I could give them a go!!thankyou for sharing at #FiestaFriday

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:29 am

        Thanks Jenny! Let me know if you do!

        Reply
    5. Cat | Curly's Cooking

      July 29, 2018 at 9:34 pm

      5 stars
      So cute and perfect for the summer, especially for kids who will love these.

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:30 am

        Thanks Cat, yes they're sure to be a hit with the kids!

        Reply
    6. Amy

      August 01, 2018 at 12:36 am

      Oh my goodness, these cupcakes are so cute. Thank you for sharing on Mix it up Monday.

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:30 am

        Thanks Amy!

        Reply
    7. Helen Costello

      August 01, 2018 at 5:46 pm

      Oh so cute! Love them with sprinkles on. Thanks so much for joining in with #Bakeoftheweek

      Reply
      • thebakingexplorer

        August 10, 2018 at 10:30 am

        Thanks Helen! I love how you can decorate them any way you want 😀

        Reply
    8. Julie

      October 24, 2018 at 12:12 pm

      Tried these but my cones went soggy. Any suggestions?? Why would they do that?

      Reply
      • thebakingexplorer

        October 24, 2018 at 1:13 pm

        Soggy after being baked? Or were they stored for a while before being eaten? If you didn't let them cool enough, and put them in an air tight container then that would make them soggy because of the residual heat creating moisture in the tub. Besides that, I have no idea why this would happen, unless it's to do with the quality of the cones. I think the brand I used is called Askeys.

        Reply
    9. Tom Baker

      June 16, 2019 at 8:55 pm

      5 stars
      Looked amazing when made - 10/10

      Reply
    10. Amy

      July 16, 2019 at 11:17 pm

      5 stars
      Baked these and my friends and family went crazy for them! Thankfully no one was too disappointed that they weren’t actually ice cream because they were just so delicious!
      Surprisingly easy to make considering how incredible they look. Will definitely be making these again soon (I have to, my first batch we’re gone in less than a day!)

      Reply
      • thebakingexplorer

        July 17, 2019 at 8:57 pm

        I'm so happy to hear this Amy!! Thanks so much for letting me know 😀

        Reply
    11. Mari

      June 23, 2020 at 5:23 pm

      These look sooo goood! I love cupcakes 😀 x Thank you for putting this post together!

      Reply
    12. Diana

      July 07, 2020 at 3:30 am

      How do you make these without being soggy?

      Reply
      • thebakingexplorer

        July 07, 2020 at 2:28 pm

        Hi Diana, did you make them and part of it went soggy? The cone might go soft around the top where the buttercream touches it after a little while, be beside that there should not be any soggyness.

        Reply
    13. Alicia

      August 12, 2020 at 1:41 pm

      Do you have to make them on the day? Or can they made the day before needed?

      Reply
      • thebakingexplorer

        August 12, 2020 at 3:00 pm

        Hi Alicia, they can be made the day before. Just keep them in a cool, dry place and in an airtight container.

        Reply
    14. Sophie

      September 27, 2020 at 4:54 pm

      5 stars
      Absolutely LOVED this recipe! Super easy to follow and loved the pictures alongside. First time making these and I will definitely be making again!!

      Reply
      • thebakingexplorer

        September 27, 2020 at 8:48 pm

        Thanks so much for the lovely feedback Sophie!

        Reply
    15. Emily

      July 26, 2021 at 8:08 pm

      5 stars
      Such an easy to follow recipe and they look so impressive. I took them to a birthday gathering recently and everyone was amazed with them! They tasted delicious and I love that you can decorate them to your preference. I will be making these again!

      Reply

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