Planning a children's party also includes a treat that makes the children happy. And what's more festive than Ice Cream Cone Cupcakes?
These cute treats are creamy and soft on the inside, crunchy on the outside because of the ice cream cup, and decorated with frosting and cheerful disco dip. It's a simple recipe that is ready in no time and perfect for busy parties!
Ice Cream Cupcakes
When a party starts, there is of course a cake ready! And on my youngest's birthday, these cupcakes were a great success. The kids loved the combination of cake and frosting, and the colorful disco dip topped it off.
The happy faces and colorful rims around the mouths made it clear that these cupcakes were a real hit at the children's party. And what's more, they were made so quickly that I still had plenty of time to organize the rest of the party.
Cupcake Cones
The nice thing about these cupcakes is that you can make them a day in advance and store them. The cupcakes in the ice cream containers will last up to 2 days if you make them in advance and keep them airtight at room temperature. You can make the frosting up to a day in advance and place it in the piping bag in the refrigerator.
This way, just before the party starts, you have to add a dollop of topping and sprinkle some disco dip on top. If you keep them in a cool place (not too warm; otherwise, the frosting will run off the ice cream), they will last until the children's party.
And with these festive cupcake ice creams, you can complete any children's party. They are delicious to eat and fun to make and decorate. And the bright, cheerful faces complete this treat!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
Cupcakes
- 12 ice cream cones
- 2 sticks butter, room temperature
- 1¼ cups sugar
- 4 eggs, size L
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 3 tablespoons milk, room temperature
Frosting
- 1 stick butter, unsalted, room temperature
- ½ cup cream cheese, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups confectioners sugar
- 2 tablespoon sprinkles, discodip
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cupcakes
- Preheat the oven to
350 °F of 320 °F. - Put the cones in a muffin form so they'll stand up straight.12 ice cream cones
- Mix the butter and sugar on high speed for 2 minutes until it's creamy.2 sticks butter, 1¼ cups sugar
- Lower the speed of your mixer to medium and add the eggs one by one. Add the next egg when the previous one is incorporated. Also add the vanilla extract.4 eggs, 1 teaspoon vanilla extract
- Put the mixer at low speed and add half the flour.2 cups self-rising flour
- Pour the milk into the batter and follow it with the remaining self-rising flour.3 tablespoons milk
- Take ¼ cup or an ice scoop, take a small ball of batter, and put it in the cone.
- Put the cones in the oven and bake for 20 minutes.
- Let it cool down to room temperature.
Frosting
- Add the butter and cream cheese in a big bowl and mix at high speed until it's well mixed and creamy, for about 3 minutes.1 stick butter, ½ cup cream cheese
- Add the salt and vanilla extract and mix quickly for 1 minute.1 teaspoon vanilla extract, ¼ teaspoon salt
- Turn the speed to low and add the confectioner's sugar. Mix for 1 minute.2 cups confectioners sugar
- Put the frosting in a piping bag and pipe frosting on the cupcake.
- Add sprinkles on top.2 tablespoon sprinkles
Notes
- Ensure all ingredients for the batter and frosting are at room temperature. This ensures a fluffy cupcake with a smooth frosting.
- The basic recipe for these vanilla cupcakes is the same as for a regular cake: 1:1:1:1 (weight ratio, flour:sugar:butter:eggs).
- Let the cupcakes cool before piping the frosting on them. The frosting will then not spread.
- Shake the mold slightly. If the top of the cake still moves, it's not ready.
- Press your finger in the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cake is done.
- Without topping, room temperature: packed airtight in a box for three days or wrapped in plastic wrap.
- Freeze without topping: in a freezer box or bag for up to 2 months.
- With topping, refrigerator: Packaged airtight for three days. Remove them from the fridge half an hour before serving.
Nutrition
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