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–+ servings
A square photo of 3 ice cream cups of cupcake with frosting on a pink plate.

Ice Cream Cone Cupcakes

Andréa
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!
Prep Time 10 minutes
Cook Time 20 minutes
Cooling down and frosting 1 hour
Total Time 1 hour 30 minutes
Course Sweets and Sweet Baking
Cuisine American
Servings 12 cakes
Calories 522 kcal

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

Ingredients you need per step are listed below the step in Italic

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
    A glass bowl with a mix of butter and 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
    A glass bowl with cupcake batter and a mixer.
  • Take ¼ cup or an ice scoop, take a small ball of batter, and put it in the cone.
    A muffin tin with ice cube trays. Half filled with batter. An ice cream scoop fills an ice cream cup.
  • 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
    A glass bowl with powdered sugar, butter, cream cheese, vanilla and salt and a mixer in it.
  • Put the frosting in a piping bag and pipe frosting on the cupcake.
  • Add sprinkles on top.
    2 tablespoon sprinkles

NOTES

1. Baking tips
  • 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.
2. Vanilla extract: If you can get it, use natural vanilla extract. You can make it yourself with this vanilla extract recipe (much cheaper than a small bottle from the store and lasts for a long time).
3. Self-raising flour: is flour mixed with baking powder. You can also replace this with 2 cups of all-purpose flour with one teaspoon of baking powder.
4. Doneness
Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you don't know your oven very well, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three simple ways:
  • 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.
5. Storage
If you eat the ice cream cupcakes on the same day, you can store them in a cool place. Otherwise, the following storage advice:
  • 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

Calories: 522kcal | Carbohydrates: 62g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 295mg | Fiber: 1g | Sugar: 43g | Vitamin A: 921IU | Iron: 1mg
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