Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

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!

Step by step…

To start, I prepared the ice cream cones by cut out strips of foil and wrapping them around each cone. I placed my cones into a cupcake tin.


To make the cupcake batter I started by creaming together the butter and sugar, then I whisked in the eggs and vanilla extract.

Then I added the self raising flour and whisked until smooth.


I divided the mixture between the cones, and baked them for 25 minutes until golden.


For the buttercream I mixed the icing sugar and butter together, then added vanilla extract and whisked until smooth. I piped it onto the Ice Cream Cone Cupcakes using a star nozzle for the ice cream effect, then I added chocolate flake and sprinkles.

Ice Cream Cone Cupcakes

I really love the texture of the crunchy cone against the soft cake and the sweet buttercream. My boyfriend scoffed down a few of the Ice Cream Cone Cupcakes and my brother was a big fan too. As expected, I got plenty of questions about how I did it from my friends and colleagues!

Ice Cream Cone 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!

Recommended equipment & ingredients*

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

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Ice Cream Cone Cupcakes
5 from 6 votes

Ice Cream Cone Cupcakes

Cupcakes baked into ice cream come wafers with vanilla buttercream and a chocolae flake

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer


For the sponge

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

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract

For decoration

  • 4 Chocolate flakes, cut into thirds optional
  • Sprinkles optional


  1. 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

  2. Cream together the butter and caster sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanilla extract and whisk well

  4. Whisk in the self raising flour

  5. Divide the mixture between the 12 cones

  6. Bake them for 20-25 minutes or until they are golden brown and a skewer inserted comes out clean. Carefully remove the foil and leave to cool completely, preferably on a cooling rack

  7. Make the buttercream by mixing together the butter and icing sugar, then add the vanilla extract and mix until smooth. You can do this by hand or with an electric whisk

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon

  9. Insert a third of a chocolate flake into each one and add your choice of sprinkles, then get ready to surprise your family and friends!

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

Ice Cream Cone Cupcakes

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22 comments / Add your comment below

  1. 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

    1. 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.

  2. 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!)

    1. 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.

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