Ice Cream Cone Cupcakes

This image courtesy of Mark T. Shapiro

Ice cream cones filled with cake and iced to look like real ice cream cones are a fun treat for kids and make a great alternative to ordinary birthday cake. They’re a classic but still cool.

NotesThese cupcakes can be made up to 1 day ahead, but they taste best the day that they’re made. Place unfrosted cupcakes in an airtight container and store at room temperature. Frost just before serving.

One package (18/25 oz/515 g) of cake mix will work in place of the cupcake batter. Prepare mix according to package directions, fill cones and bake as directed above.

Makes12 cupcakes

Cooking MethodBaking


Kid FriendlyYes

OccasionFamily Get-together

Recipe CourseDessert

Dietary ConsiderationHalal, Kosher, Soy Free, Vegetarian


Taste and TextureCreamy, Crisp, Crunchy, Sweet

Type of DishDessert



  1. Preheat oven to 350°F (180°C)

  2. Fill muffin pan with flat-bottomed ice cream cones. Fill each cone three-quarters full of cake batter. Bake in preheated oven for 25 to 30 minutes or until tops of cupcakes are golden brown and a tester inserted in center comes out clean.

  3. Let cool completely in pan on rack. Top cooled cupcake cones with frosting. Sprinkle with garnishes.


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