I have to apologize, I am a little bit behind on posting recipes. But it is because of good news….we are buying a new house! We are currently still in our starter home, and let’s just say, we are busting out at the seams! So we cannot wait to move into our new home. We close in two days!!
These cupcakes are from my little Grace’s birthday. I can’t believe she is already three! For her birthday party, I actually made a Princess Cupcake-Cake. I am hoping to do a post on that one soon! Grace brought these to her daycare on the day of her birthday.
They were perfect for a group of little ones, and Grace was talking about “Ice Cream Cupcakes” for days!
These unique cupcakes are very easy to make, you just need 12 ice cream cones and whatever cake batter you want to use! I always think of Funfetti when I think of birthdays, you can find my recipe here.
It is important to make sure that the cupcakes do not tip over while they are baking. Therefore, I suggest that you put aluminum foil over the top of a cupcake pan. Then, just put just a small “X” in the middle of each well. It won’t make them 100% sturdy, but it will make it easier to get them in and out of the oven.
When filling the cones with batter, you will want to fill them to the top of the inner ring of the cones. This will make sure that they rise to the appropriate height for frosting! See the picture below.
Once the cupcake cools, you can swirl the frosting on top to look just like ice cream! I used sprinkles too!!
If you aren’t very experienced with piping cupcakes, it isn’t very hard. Here is a link to my piping tutorial.
Ice Cream Cone Cupcakes
- 12 Ice Cream Cones
- Funfetti Cupcake Batter and Frosting
- Preheat oven to 350 degrees
- Cover a 12-well muffin pan with aluminum foil. Put an “X” in the middle of each well. Place the cupcake in the middle of each well. Fill the cone up to the top of the inner ring.
- Bake for 20 minutes. Or until a toothpick inserted in the center comes out clean.
- Pipe frosting onto cooled cupcakes.