Go Back
Ice Cream Cone Cupcakes

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!