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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 flat-bottom ice cream cones
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 cup unsalted butter, softened (for frosting)
  • 3 to 4 cups powdered sugar
  • 2 to 3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Food coloring (optional)
  • Rainbow sprinkles

Method
 

  1. Preheat oven to 350°F (175°C). Stand flat-bottom cones upright in a 12-cup muffin tin.
  2. Beat 1/2 cup butter and sugar until fluffy, about 2 minutes. Add eggs one at a time, then vanilla.
  3. Whisk flour, baking powder, and salt. Add half to butter mixture, then milk, then remaining dry ingredients, mixing just until combined.
  4. Fill cones two-thirds full and bake 18 to 22 minutes, until a toothpick comes out clean. Cool in tin 5 minutes, then transfer to a rack.
  5. For frosting, beat 1 cup butter creamy. Add powdered sugar gradually, then vanilla and 2 tablespoons milk. Beat on high 2 to 3 minutes. Tint if desired.
  6. Pipe frosting onto cooled cones with a star tip and top with sprinkles.

Notes

If you don’t have a muffin tin, use crumpled foil on a baking sheet to hold the cones upright. Unfrosted cones can be stored at room temperature for up to 2 days.