Ice Cream Cone Cupcakes | Adorable Summer Dessert

Ice cream cone cupcakes are fun to bake and they make the perfect dessert in the summer!

Looking for a fun twist on a traditional cupcake?! Look no further! These adorable ice cream cone cupcakes create such a cool illusion, and taste amazing! You’ll be making these sweet treats all summer long.


  • Cake
    • 12-15 flat bottomed ice cream cones
    • 2 large eggs
    • 2/3 cup whole milk
    • 1 1/2 tsp vanilla extract
    • 1 1/2 cups AP flour
    • 3/4 cups granulated sugar
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup unsalted butter, softened
    • 1/4 vegetable oil
    • 2 1/2 Tbs vanilla pudding mix
  • Ice Cream Cone Cream Cheese Frosting
    • 1/2 cup (1 stick) unsalted butter softened
    • 8 oz cream cheese, softened
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar
    • 1/4 cup cocoa powder
    • 1-3 Tablespoons heavy cream or milk, if needed


  • Cake
    1. Preheat oven to 350F and place ice cream cones upright in a cupcake pan. If they seem wobbIy, use a little foil to support the base of the cone.
    2. Combine butter, oil, and sugar in a large bowl and use an electric mixer to beat until creamy and well-combined.
    3. Add eggs, one at a time, beating well after each addition.
    4. Stir in vanilla extract.
    5. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
    6. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined but avoid over-mixing.
    7. Evenly divide batter into your prepared ice cream cones, filling each ice cream cone ¾ of the way full and bake for 20-23 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    8. Allow cupcakes to cool completely before frosting.
  • Ice Cream Cone Frosting
    1. Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy.
    2. Sprinkle salt evenly over the butter/cream cheese mixture and add vanilla extract. Stir well to combine.
    3. Gradually, with mixer on low speed, add powdered sugar until all sugar has been combined. Scrape down the sides and the bottom of the bowl to ensure all ingredients are incorporated.
    4. Remove approximately ½ of the batter to a separate container and add cocoa powder to the remaining batter. Stir until cocoa powder is well-incorporated and icing is even in color. If frosting is too thick, add a splash of milk to thin it.
    5. To decorate your cupcakes, place your white frosting in one piping bag and your chocolate in another. Snip the end off of each disposable piping bag and place both piping bags in a larger piping bag that’s been fitted with a Wilton 2D tip.
    6. Squeezing from the top of the bag, squeeze your frosting onto a plate until both colors are evident when you are piping.
    7. Pipe vanilla/chocolate swirls on top of each cupcake — remember that the frosting is pretty sweet so don’t go overboard with the amount of frosting per cupcake, 2 swirls is usually plenty!
    8. Enjoy!

Notes: Feel free to add sprinkles to the cake batter and/or to top the icing for a festive touch!

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