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Directions for: Ice Cream Cone Cupcakes


12 flat-bottom ice cream cones

½ cup unsalted butter

¾ cup sugar

3 eggs

2 tsp vanilla extract

1 ½ cup flour

1 ½ tsp baking powder

½ tsp salt

⅓ cup milk

icing of your choice



1. Preheat oven to 350 °F.

2. To help secure the ice-cream cones while baking, stand them up in a cake pan or casserole dish approximately ½ an inch apart. Set aside.

3. In a medium bowl, combine flour, baking powder and salt. Set aside.

4. In a stand mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time. Once combined, alternate adding the flour mixture and milk.

5. Pour batter into a piping bag or a large zipper bag. If using a zipper bag, cut one corner once filled. Pipe batter into the ice-cream cones, stopping just below the rim.

6. Bake for 15 to 20 minutes, checking after 15 minutes with a toothpick.

7. Once the cupcakes have cooled, pipe icing in a swirl to resemble soft serve ice cream. Top with sprinkles and serve.

See more: Party Favourites, Bake, Dessert, Eggs/Dairy