- Prep 15min
box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Vanilla or (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Chocolate Fudge , prepared according to package instructions
can (16 oz) Betty Crocker™ Rich & Creamy Frosting Vanilla
can (16 oz) Betty Crocker™ Rich & Creamy Frosting Chocolate
Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 cake ice cream cones into two mini-muffin tins. (This will keep them upright while baking).
Fill each cone until just over half-full with batter.
Bake 15 to 20 minutes or until a toothpick inserted in cake comes out clean. Cool completely before frosting.
TO FROST: Fit a plastic pastry bag with a large star tip. Use a spoon to scrape some vanilla frosting up one side of the pastry bag. Fill the second half of the bag with chocolate frosting. Twist the pastry bag closed, then pipe the frosting onto your cooled ice cream cone cupcakes.
Top with a maraschino cherry & enjoy!
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Ice Cream Cone Cupcakes are a retro classic!They are easy to make and uber eye-catching. A truly fun twist on your basic cupcake, without all the hubbub that normally goes into cleverly decorated cupcakes.To make our Swirly Ice Cream Cone Cupcakes extra-cool, we swirled together a batch of vanilla frosting with a bit of chocolate frosting to create a twist ice cream cone look. If you've never decorated cupcakes with this swirled technique, it may look complicated, but is actually quite simple.These Swirly Ice Cream Cone Cupcakes are a fun treat to bring to a birthday party or summer gathering.Have Fun with More Cupcake RecipesCheck out our awesome collection of cupcake recipes! Here are a few of our favorites!
Ice Cream Cones Cupcakes Recipe
Summer is the perfect time of year to make these ice cream cones cupcakes. That’s because they don’t melt when it's hot out since the “ice cream” is really frosting!
Also, anyone at your next BBQ or pool party can enjoy indulging in an ice cream cone cupcake since they’re gluten free.
But no one needs to know that, except your gluten free guests of course! That’s because they’re delicious and super fun to eat!
Would you like to learn how to make ice cream cone cupcakes for your next cookout or Fourth of July party? It’s easier than you think!
Ice Cream Cone Cupcakes
Adorable cupcakes decorated to look just like an ice cream cone. Sure to be a hit at birthday parties, and summer picnics.
- 1 box (15 Oz.size) Cake Mix
- Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
- FOR THE VANILLA BUTTERCREAM:
- 1 cup Butter
- 4 cups Powdered Sugar
- 4 Tablespoons Heavy Cream
- 3 teaspoons Vanilla
- 1 pinch Salt
- FOR THE CHOCOLATE BUTTERCREAM:
- 1 cup Butter
- 2-½ cups Powdered Sugar
- ¼ cups Cocoa Powder
- 1 teaspoon Vanilla
- 2 Tablespoons Heavy Cream
- 1 pinch Salt
- FOR DECORATING:
- 12 whole Vanilla Wafers
- 2 drops Pink Gel Food Coloring
- 24 whole Gummy Cherries
- ½ cups Sprinkles
Bake cupcakes according to box directions (you’ll typically need water, eggs, and oil, as directed in mix package).
For the vanilla buttercream:
Cream butter until light and fluffy. Stir in vanilla and salt. Add powdered sugar a little at a time, mixing until well combined. Add heavy cream as needed to reach desired consistency.
Divide frosting. Dye about 1/2 of the frosting pink with 3-4 drops of pink gel food coloring.
For the chocolate buttercream:
Cream butter until light and fluffy. Stir in vanilla, cocoa powder, and the salt. Stir in powdered sugar a little at time. Add heavy cream as needed.
Cut vanilla wafers in half. Cut each half into a cone shape with a tapered point at the end.
Frost each cupcake with a small amount of vanilla frosting. Place a vanilla wafer cone in the middle of each cupcake. Pipe a swirl of frosting for the ice cream scoop. Pipe 4-5 rosettes at the bottom of the swirl. Alternate between pink and chocolate frosting.
Heat the oven to 190°C. Stand cornets in the tin’s holes.
Put the butter and sugar into a large mixed are cream until light and fluffy. Incorporate the eggs slowly. Sieve the flour, cocoa and add in with the milk and vanilla. Beat together until combined. Using an ice-cream scoop, divide the mixture between the cornets. Bake for 20 mins. Cool cone cakes completely.
Make the frosting by putting the butter, cream cheese and 200g icing sugar into a bowl and beat together until smooth. Be careful not to spray icing sugar all over your kitchen by either place a tea towel over the bowl or partly incorporate it by hand first. Add the rest of the icing sugar and beat until smooth.
Spoon half of the frosting into another bowl, add a couple of drops of pink food colouring and mix together until evenly coloured.
Spoon the pink cream cheese frosting into one side of a piping bag, then the vanilla into the other. Pipe a large swirl on the top of each cake. Push in a chocolate flake.
Other Fun Cupcakes You Might Love
These ice cream cone cupcakes are a fun dessert you can easily customize for any festive occasion. Make them for your next celebration and enjoy!
Looking for other fun Summer cupcake ideas? Try these:
If you’ve tried these ICE CREAM CONE CUPCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!