MAKE: Ice Cream Cone Cupcakes

My oldest niece, Ruby, called on Saturday with a special request. She had just finished a marathon viewing of Cupcake Wars and was inspired to bake. Could we make cupcakes as good as the ones on TV? We assembled the next afternoon at Grandma’s house and set about creating something we thought worthy of the Food Network.

Ice Cream Cone Cupcakes couldn’t be easier and are totally kid friendly when using a prepared cake mix (I’ve found there is little patience for the attention to detail required when measuring out baking ingrediens when working in the kitchen with these particular moppets). After Big Sister Ruby filled each ice cream cone with batter we got them in the oven and set up our decoration stations.

Having never made Ice cream Cone Cupcakes we decided a frosting experiment was in order. We made both a cream cheese and a whipped buttercream, hoping one of them would give us the proper ice cream look. The whipped buttercream frosting seemed to hold up to gravity and time better. The cream cheese looked fantastic but over about 30 minutes developed a serious droop (see below) that looked a lot like melting ice cream. Refrigeration should slow that down, but if you plan to make these ahead of time we recommend going the whipped buttercream route (which we included in the recipe below).

To decorate, spoon half a cup of the frosting into bowls and mix well with gel food colors. Spread a dollop of the frosting onto the top of each cupcake or, if you prefer the look of soft serve ice cream, load up a pastry bag and pipe the frosting in a swirling cone shape. Sprinkles, candy glitter, and the like can be then be added, and don’t for get the Maraschino cherry!

Ice Cream Cone Cupcakes

  • 1 box of your favorite yellow cake mix
  • 24 sugar ice cream cones
  • 3 cups confectioners’ sugar
  • 1.5 cups butter
  • 1.5 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream
  • Gel food coloring and sprinkles
  • 1 jar Maraschino Cherries
  1. Place your oven rack in the center position and preheat the oven to 350 degrees F.
  2. Place a sugar cone into each well of two muffin pans (or just use one and bake the cupcakes in 2 batches).
  3. Prepare your cake batter according to the package directions. Using a spoon, fill each ice cream cone 1/2 to 2/3 full with batter.
  4. Carefully place the muffin tin in the oven. A cookie sheet can help stabilize the muffin pan if your oven rack doesn’t provide solid footing. Bake according to package instructions, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool.
  5. While the cupcakes bake make the whipped buttercream frosting. In a stand mixer fitted with a whisk, mix together the sugar and butter on low speed until well blended. Increase speed to medium and beat for another 3 minutes.
  6. Add vanilla and cream and continue to beat on medium speed for 1 minute more. If the buttercream frosting is too thick to spread easily add more cream and mix til blended.
  7. Separate the buttercream into bowls and tint with the gel food colors. Spread on top of cool cupcakes and decorate with sprinkles. Top each with a maraschino cherry and enjoy!
Janie approves

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