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Ice cream cones filled with cupcake mixture topped with a flake Tried & Tested

Ice cream cone cupcakes

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2.788 stars based on 123 ratings

What do you get when you cross ice cream cones with cupcakes? Every child’s dream come true.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the icing

  • 250g 8⅞ oz Butter (unsalted)
  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Sprinkle decorations
  • 12 12 Chocolate flake(s)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Carefully wrap the outer side of each ice cream cone in foil and stand in the dips of a muffin tin.

  2. Classic mode Step 2

    Cream together the sugar and the butter until pale and fluffy. Add the eggs one at a time and beat well.  Fold in the flour and vanilla extract until mixed well.

    Ingredients for this step

  3. Classic mode Step 3

    Place a large spoonful into each cone, do not fill to the top. Bake for 20 minutes or until the cakes are golden and bounce back when pressed. Leave to cool and remove foil.

  4. Classic mode Step 4

    Meanwhile, make the buttercream topping by mixing the icing sugar, butter and vanilla extract together until smooth.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 250g 8⅞ oz Butter (unsalted)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    Spoon the buttercream into a piping bag and swirl over the cakes.  Add sprinkles, a flake and enjoy!

    Ingredients for this step

    • 12 12 Chocolate flake(s)