Dessertscakemehometonight4.5
Ice Cream Cone Cupcakes
These Ice Cream Cone Cupcakes are the best way to eat a cupcake! Moist and colorful confetti cake baked into an ice cream cone swirled with smooth and creamy vanilla buttercream frosting! These cupcakes are perfect for birthday parties, bake sales, and are great for kids!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 45 min🔥 Cook: 25 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Ice Cream Cone Cupcakes
2
Preheat oven to 350° F. Prepare cupcake pan - place a sheet of aluminum foil over the top of the pan. Cut "X" shapes in the top of the foil over each cupcake cup. Place one ice cream cone in each slot. (See: Tips)
3
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
granulated sugar1 cupbaking powder1 tsp
4
Add room temperature milk, vegetable oil, sour cream, egg, and vanilla extract. Whisk to combine. Do not overmix.
sour cream (room temperature)2 tbspegg (room temperature)1vanilla extract2 tsp
5
Add in rainbow sprinkles and mix in until they are dispersed throughout the batter.
6
Portion the cupcake batter into the ice cream cones. Each standard ice cream cone will need 2½ tablespoons of batter. If you are using cookie scoops, this is equivalent to one small scoop (1 tablespoon) and one medium scoop (1½ tablespoons).
ice cream cones (standard size)12
7
Bake for ⏱️ 20-25 minutes until the tops of the cupcakes bounce back slightly when touched.
8
Remove from the oven and cool the ice cream cone cupcakes in the pan to room temperature.
9
Vanilla Buttercream Frosting
10
In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for ⏱️ 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
unsalted butter (room temperature)1 cup
11
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
12
Add vanilla extract and salt and mix on low until combined. Slowly drizzle in the heavy cream. If you would like to tint the buttercream frosting, add a few drops of your favorite gel food coloring.
vanilla extract2 tspheavy cream2 tbspgel food coloring (optional)
13
Once the cream is added, turn the speed on the mixer to high and whip for an additional ⏱️ 2-3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
14
If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
15
Pipe the vanilla buttercream frosting onto the cooled cupcakes. For these cupcakes, I used an Ateco 826 piping tip. Decorate with additional sprinkles.
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